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Spaghetti Squash with Moroccan Spices

Source of Recipe

Gourmet, February 2002 (Epicurious.com)


Recipe Link: www.epicurious.com/recipes/recipe_views/views/106168

List of Ingredients

1 (3 ¼ to 4 lb) spaghetti squash
4 cloves garlic, minced
½ stick (1/4 C) unsalted butter, cut into pieces
1 t ground cumin
½ t ground coriander
1/8 t cayenne
¾ t salt
1 bunch fresh cilantro, chopped



Recipe

Pierce squash all over with a sharp small knife. Microwave in an 800-watt microwave at high power (100 percent) 6 to 7 minutes, then turn over and microwave at high until squash gives to gentle pressure, 8 to 10 minutes more. Cool squash 5 minutes.

While squash is cooling, cook garlic in butter I a small heavy saucepan over moderately high heat, stirring until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands. Toss with flavored butter and cilantro. Makes 4 side-dish servings.