Spaghetti Squash with Moroccan Spices

Spaghetti Squash with Moroccan Spices

4 Servings 25 min Cook

Macros/Serving: 230 Calories


2 Tbsp Fresh Cilantro
1 Tsp, ground Cumin
1/2 Stick Butter
2 Cloves, minced Garlic
15 1 Grams Squash
3/4 Tsp Salt
0 Tsp Cayenne Pepper
1/2 Tsp Coriander Seed


Finely chop cilantro.

Cut butter into 4 pieces.

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.

Meanwhile, melt butter in a small heavy saucepan over moderately high heat.

Add garlic and cook, stirring, until golden, about 1 minute.

Stir in spices and salt and remove from heat.

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.


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