Baked Stripetti Squash with Ras El Hanout, Marjoram and Cumin

Ingredients

• 2 stripetti squash, halved and seeded
• 2 tablespoons olive oil
• 1 tablespoon ras el hanout
• 1 tablespoon dried marjoram
• 1 tablespoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the halved and seeded squash on a baking sheet, cut side up.
3. In a small bowl, mix together olive oil, ras el hanout, marjoram, cumin, salt and pepper.
4. Brush the spice mixture over the squash halves, making sure to cover all exposed flesh.
5. Bake for 35-40 minutes, or until the squash is fork tender and lightly browned on top.
6. Remove from the oven and serve hot or warm.

Verdict and Serving Suggestions

This baked stripetti squash recipe is bursting with North African flavors from the ras el hanout, marjoram and cumin. The squash becomes tender and slightly sweet after cooking, while the spices add warmth and depth to the dish. Serve this as a side dish with any protein, or make it a main course by stuffing the cooked squash halves with rice, quinoa, or roasted vegetables. Enjoy!