It’s a while since I prepared a spaghetti squash. They’re easy to cook and can be transformed into a delicious easy dinner as a side or as the star of the show.
For 4 people you’ll need:
A spaghetti squash
3 red onions
2 chicken thighs per person
Sumac & Shawarma spice (don’t panic see note)
Salt & Pepper
Olive oil
Method:
Preheat your oven to 190°C fan (400°F).
First prepare the spaghetti squash. Cut it in half lengthways, scoop out the seeds, season with salt and pepper and drizzle with a little oil. Put the two halves cut side down in a roasting tin, prick the back of them with a fork and then roast for 40 minutes in the oven. They should be still firm but easy to scoop out the shreds of squash.
When the squash is cool enough to handle scoop out the strands of squash and put to one side.
Sprinkle the chicken thighs with a tiny drop of olive oil and then rub them (preferably skin on) with a liberal sprinkling of sumac and Shawarma spice (if you don’t have it don’t worry see my note at the bottom)? Season with salt and pepper.
Finely slice the red onions and pop them into a roasting tin, season with salt and pepper and drizzle with olive oil. Mix to coat then lay the chicken thighs on top.
Put the roasting pan in the oven until the thighs are crispy and cooked through (around 30 to 40 minutes depending upon size).
When the thighs are cooked take the tin out the oven and remove the chicken thighs. Stir the roasted onions and scrape them out into a non stick frying pan. Add the reserved spaghetti squash and mix well. You can add a little more sumac to the mixture then cook briefly over a medium heat, season et voila!
Serve the squash and roasted onions on the base of a wide bowl and lay the chicken thighs on top. Drizzle with a little olive oil and serve.
A light red would be great with this. A Gamay or Pinot Noir that’s fruity and doesn’t have too much tannin is the order of the day.
Notes
* Shawarama is a ready mixed Middle Eastern spice blend that contains pepper, garlic, salt, cinnamon, allspice, nutmeg, oregano, cardamon and chilli powder. If you don’t have it just use some different spices from your cupboard. A sprinkle of cinnamon perhaps or a teaspoon of coriander, some bruised cardamon or even some ground cumin.
