VEGAN SPAGHETTI SQUASH

If you want to try a new food to introduce to your family, get a good recipe. I took out the raisins, but left them in here as the original recipe may know something I don't know? After, I make it as is, I make it my own, but I liked the ratio of seasonings and the rest of it. (I added a nut oil, and in season, add in sm. tomatoes?)

Vegan Spiced Spaghetti Squash

Recipe adapted from a food blogs, Smitten Kitchen.
Serves 4

• 1 (3 1/2- to 4-pound) spaghetti squash
• 5 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 1 1/2 teaspoons sea salt (or to taste)
• 3 tablespoons golden raisins
• Half of a 15-oz can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh cilantro

• Add, or remove any veg. or choose what you have in your garden, green peppers or cherry tomatoes then top with a vegan nut cheese.

Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.