African Spiced Lamb and Spaghetti Squash Mini Lasagnas


While we are both adventurous and schooled eaters, there are some things my husband is not a fan of. I do my best to give him more pasta than I would normally cook and avoid the potently aromatic (stinky cheese), briny (capers/olives) and seemingly incongruous pairings (fruit + meat). But sometimes my ideas and cravings are too strong (eat what I want!) and then I simply try to minimize the impact. Today was such a day. As is often the case, this dish was yet another long journey through the windy paths of my brain. The theme and the thread remained the same, but the end was result was much different and much better than I had initially envisioned. The origin was simply LAMB. To which I added SPAGHETTI SQUASH. The two obvious preparations I pictured were a bolognese which I had made just last week or an African spiced stew of sorts. Now this is where the verboten Fruit + Meat comes in and to some it might be even weirder that a glob of peanut butter gets stirred in. But it turned out surprisingly delicious- maybe even the best thing I've made this year so far.

What you will need

1 small spaghetti squash

5 garlic cloves, minced

1/2 onion, minced

1 pound ground lamb

10 dried apricots, finely chopped

2 teaspoons ras el hanout*

8 ounces tomatoes (I used fresh, but a can and juices would work well too)

1 cup chicken broth

1 tablespoon peanut butter

1/2 cup sliced almonds

1/4 cup coconut oil

1/4 cup flour

1 cup coconut milk

1/2 cup chicken broth

fresh feta


cilantro, chopped


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