Spaghetti Squash with Moroccan Spices

Ingredients

• 0.1 teaspoon ground pepper 
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic clove minced
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.8 teaspoon salt 
• 3.5 pound spaghetti squash 
• 4 tablespoons butter unsalted cut into pieces

Equipment

• bowl
• sauce pan
• oven
• knife
• microwave

Directions

1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
2. Meanwhile, melt butter in a small heavy saucepan over moderately high heat.
3. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
4. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
5. •Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.
6. Nutrition Data
7. See Nutrition Data's complete analysis of this recipe ›