We have a super awesome Mediterranean place near my house, Sultan’s. While falafel is, of course, awesome, the thing I probably love the most is the Za’atar Bread. It’s just a pita folded up, smooshed with olive oil and a pantload of za’atar spice, which is generally a mix of sumac and sesame seeds and various other spices depending on the mix you buy. After I found a giant bag of it at Whole Foods for only $5, I’ve been using it pretty liberally. Popcorn, chickpeas, tofu, I’ve been slapping it on everything.
So last night, when I wanted to use up the spaghetti squash that had been on my counter for a week or so, that’s what I went for. This was nice and clean, but still had a depth of flavor that was quite satisfying [which I know can sometimes be a problem, especially if you’re subbing spaghetti squash for wheat pasta]. This is also another thing that is nice and easy, because you’re adjusting the spices yourself at the end, so you don’t have to worry about screwing it up, generally. This should make two servings, so you have lunch tomorrow all ready! This would also be awesome with some roasted pine nuts, but we aren’t made of money here, come on!
Za’atar Spiced Spaghetti Squash
-1 spaghetti squash
-2 cloves garlic, minced
1. Heat the oven to 375°. Cut the squash in half, scrape out the seeds/pulp, and roast for about 40-50 minutes. This will shift based on the size of your squash and whatnot, so just check it after a while to see if it’s softened enough yet. You should be able to easily pull the strings loose with a fork.
2. When it’s done, let it cool a tiny bit so you don’t burn the crap out of your hands [because you will inevitably think to yourself “I can totally grab this squash now, I’ll be fine,” but you won’t be.] Using a fork, pull the flesh out and put it into a bowl.
3. Drizzle with olive oil and lime juice. I used maybe two tablespoons of oil and the whole lime for the whole squash.
4. Spice with the za’atar, salt, nutritional yeast, and garlic. As always, start small and taste it frequently, so you get it just to your personal liking. I used maybe 2 tablespoons of za’atar, 1 teaspoon salt, and 2 tablespoons of nutritional yeast. I tend to just dump stuff in.