Roasted spaghetti squash with zaatar chickpeas, garlicky chard, and creamy preserved lemon tahini sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the spaghetti squash cut side up on a baking tray, rub it with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a little black pepper, and roast for 35 to 40 minutes until tender and easy to shred into strands with a fork.

2. 2

   While the squash roasts, pat the chickpeas very dry and toss them in a bowl with 1 tablespoon olive oil, zaatar, ground cumin, sweet paprika, 1/4 teaspoon salt, and a little black pepper. Spread them on a second tray and roast at 220 °C / 425 °F for 20 to 25 minutes, stirring halfway through, until golden and lightly crisp.

3. 3

   Make the sauce by combining the tahini, finely chopped preserved lemon peel, lemon juice, maple syrup, 2 minced garlic cloves, 1/4 teaspoon salt, and water in a bowl. Whisk until creamy and pourable; add a little more water if needed.

4. 4

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining 4 garlic cloves and cook for 30 seconds. Add the chopped chard with its stems, a pinch of salt, and black pepper, and sauté for 4 to 5 minutes until tender but still bright green.

5. 5

   Remove the squash from the oven and let it rest for 5 minutes. Using a fork, scrape the flesh into strands while keeping it in the shell. Season lightly with an extra pinch of salt if needed.

6. 6

   To serve, divide the squash strands among plates or keep them in the squash halves. Top with the garlicky chard, zaatar chickpeas, and creamy preserved lemon tahini sauce. Finish with toasted pumpkin seeds and chopped fresh parsley.