Moroccan Spiced Spaghetti Squash

Recipe from: Deb Perelman @ Smitten Kitchen


1 spaghetti squash

1/2 stick of butter, cut into pieces

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon coriander

1/8 teaspoon cayenne

3/4 teaspoon salt

2 tablespoons chopped fresh cilantro or flat leaf parsley


Pierce the squash all over with a sharp knife to prevent bursting and bake it in a 375º oven for one hour.  Meanwhile, melt the butter in a small saucepan over medium heat.  Add the garlic and cook, stirring, until it is barely golden.  Stir in the spices and salt and remove from heat.  Once your squash is cooked, carefully halve it lengthwise and remove the seeds.  Working over a bowl, scrape the squash flesh with a fork, loosening and separating strands as you remove it from the skin.  Toss with the spiced butter and cilantro.