Moroccan Spiced Spaghetti Squash |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Wow this sounds so delicious so now I can't wait to purchase a nice spaghetti squash and try this out. Feel free to adjust the cayenne to your spice needs as I'm usually pretty light on tongue tingling spices. Ingredients:
4 lbs spaghetti squash (whole) |
4 tablespoons unsalted butter, cut into pieces |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/8 teaspoon cayenne |
3/4 teaspoon salt |
2 tablespoons fresh cilantro, chopped |
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. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours).
2. Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute - don't let this burn. Stir in spices and salt and remove from heat.
3. Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately.
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