Smoky chermoula with spaghetti squash [Recipe]


Smoky chermoula with spaghetti squash [Recipe]

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This traditional African sauce — a collaboration between culinary nutritionist Mikaela Reuben and California Almonds — is simple to create (and gluten free) but filled with complex flavors that are sure to impress.



  • 1 medium (approximately 4-pound) spaghetti squash
  • 3 tablespoons of slivered almonds
  • ½ cup fresh cilantro leaves
  • ¼ cup olive oil (plus extra to drizzle)
  • 1 teaspoon pressed garlic
  • 2 teaspoons harissa powder or chili powder
  • 3 tablespoons lemon juice
  • 1.5 teaspoons sea salt
  • ½ teaspoon ground pepper
  • ¾ teaspoon smoked paprika
  • Lemon zest



  1. Preheat oven to 375 degrees Fahrenheit. Prick the squash all over with the tines of a fork. Place foil on a rimmed baking sheet, and place the squash on its side in the preheated oven. Bake for about 1 hour, or until soft to the touch. Turn once mid-baking.
  2. Remove squash from the oven. Let cool for about 10 minutes, then slice it horizontally, and scoop out and discard the seeds and pulp. Separate strands with a fork and set aside.
  3. Spread almonds in one layer on an ungreased, rimmed baking sheet and lower oven temperature to 360 degrees Fahrenheit. Bake for 10 to 15 minutes, stirring occasionally, until golden and set aside.
  4. In a blender, add two tablespoons of the roasted almonds (set aside one tablespoon for garnish), cilantro, oil, garlic, powder, lemon juice, salt, pepper and paprika and blend until smooth. Taste and adjust if needed.
  5. Serve one cup squash with a quarter cup of the chermoula, massaged gently through squash. Drizzle with olive oil, sprinkle with salt, pepper, the additional tablespoon of roasted almonds and lemon zest and enjoy immediately.


Yields 4 servings

Gluten-free, vegan


Nutritional Analysis

Per serving

Mikaela Reuben/Nutritional Info 

Mikaela Reuben is a culinary nutritionist and health consultant for many notable names in Hollywood. Reuben molded her career to inspire people to make better health and food decisions, offering nutrition coaching through a personalized approach. She currently lives in Vancouver, Canada.