Spaghetti Squash with Moroccan Spices

Spaghetti Squash with Moroccan Spices
Spaghetti Squash with Moroccan Spices
This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Middle Eastern Moroccan Vegetable Side Thanksgiving Vegetarian Quick & Easy Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped fresh cilantro
  • 1/8 teaspoon cayenne
  • 2 garlic cloves, minced

Preparation 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. Cook's note:•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.Per serving: 244 calories, 14 g fat (8 g saturated), 30 mg cholesterol, 515 mg sodium, 32 g carbohydrates, 0 g fiber, 3 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation 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. Cook's note:•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.Per serving: 244 calories, 14 g fat (8 g saturated), 30 mg cholesterol, 515 mg sodium, 32 g carbohydrates, 0 g fiber, 3 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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