{"id":7993,"date":"2011-11-22T10:37:15","date_gmt":"2011-11-22T18:37:15","guid":{"rendered":"https:\/\/shescookin.com\/?p=7993"},"modified":"2020-04-14T09:35:00","modified_gmt":"2020-04-14T16:35:00","slug":"spaghetti-squash-with-moroccan-tomato-jam","status":"publish","type":"post","link":"https:\/\/shescookin.com\/spaghetti-squash-with-moroccan-tomato-jam\/","title":{"rendered":"Spaghetti Squash with Moroccan Tomato Jam"},"content":{"rendered":"
By this point you should have your Thanksgiving menu decided upon and your grocery list done. HA! I have fragments of ideas ricocheting around in my brain and past issues of favorite Bon App\u00e9tit Thanksgiving issues opened to appetizing sides, and still confuse myself by gazing at delicious creations in the blogosphere.<\/p>\n
Two things have been decided upon: for the first time I didn’t order an organic turkey, but rather a diminutive boned turkey breast and, with most of October spent traveling and College Girl only having four days off, we are looking forward to a quiet Thanksgiving at home and not being among the thousands of travelers flying the unfriendly skies!<\/p>\n
So today’s post is a quickie because I’ve got work to do – and so do you \ud83d\ude09 I’m not going to tempt you with yet another idea for a Thanksgiving side, but rather a rustic, flavorful vegetarian dish that’s sure to please any non-carnivores or gluten intolerant guests at your feast as well as fulfill everyone’s craving for lighter fare after days of indulging in turkey and all the rich fixins. My Moroccan obsession, first realized in June with Moroccan Chicken and Green Beans<\/a>, was reignited after reading Food Wandering’s <\/a>review of\u00a0 Paula Wolfert’s The Food of Morocco<\/strong><\/em> cookbook. I guess I didn’t win that giveaway, darn!<\/p>\n Silken strands of\u00a0 Spaghetti squash became the vehicle for my rendition of Moroccan tomato jam flavored with aromatic Ras el Hanout<\/strong><\/span>*, cinnamon, and saffron water.\u00a0 When Shulie said that nearly all the recipes in the cookbook that include saffron, add it in the form of saffron water\u2014crumbled, dried, and crushed saffron threads soaked in warm water – and, besides being more economical, it brings out more of the spice\u2019s aroma and flavor; I was excited to try it.<\/p>\n <\/p>\n <\/p>\n