Moroccan Spiced Spaghetti Squash

This was another attempt at adding squash to our diets, and this time it was in the place of pasta. This dish was surprisingly good, and very healthy. It takes awhile to make just because you have to roast the squash, but other than that it's simple to throw the rest of the ingredients together.

Moroccan Spiced Spaghetti Squash with Chickpeas
recipe from Vanilla & Spice

Ingredients:
1 spaghetti squash
2 tbsp olive oil
1 medium sweet onion, peeled and chopped
3 cloves of garlic, peeled and minced
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/8 tsp cayenne
1 tsp salt (I used a bit less)
3-4 tbsp golden raisins
1/4 chopped dried apricots (optional)
1 can chickpeas, drained and rinsed (about 2 cups)
1/4 cup chopped parsley or cilantro

Directions:
Cut the squash in half lengthwise and scoop out the seeds. Brush the insides with 1 tbsp of olive oil and place face-down on a baking pan. Roast in the oven at 400°F for 30-40 minutes, until squash is tender.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until lightly browned and soft. Add the minced garlic and cook, stirring often, for about one more minute.
Stir in the spices, salt, raisins, apricots (if using), and chickpeas. Cook for another minute or two until the chickpeas are warmed, then remove from heat.

When the squash is done roasting, remove from oven and let it cool until it is ready to handle. Scrape out all of the flesh using a fork (it will separate into spaghetti-like strands) and transfer the strands to a large bowl. Add the chickpea mixture and the parsley or cilantro to the squash and toss to mix everything together.Serve warm.