Moroccan Spiced Spaghetti Squash
Spaghetti Squash Preparation
This light and vegetarian spaghetti squash recipe gets great extra flavor through the delicate spices.
Prep Time: 10 mins
Total Time: 30 minsIngredients:
*4 lbs spaghetti squash (whole)
*4 tablespoons unsalted butter, cut into pieces (substitute 5 tablespoons grapeseed oil)*
*2 garlic cloves, minced
*1 teaspoon ground cumin
*1/2 teaspoon ground coriander
*1/4 teaspoon cayenne pepper
*3/4 teaspoon salt
*2 tablespoons fresh cilantro, chopped Feel free to adjust the cayenne to your "spice" needs as I'm usually pretty light on tongue tingling spices!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. (Important: higher wattage microwaves should have reduced time or squash may become mushy).
Cool squash for 5 minutes. you can also bake the squash, unpierced and cut in 1/2 lengthwise, cut side down on an oiled baking sheet, adding 1 cup of water, in a preheated 350°F oven for 1 - 1 1/4 hours. This gives an excellent result if you have the time, and if it is not the middle of summer!
2. Meanwhile, melt butter or heat grapeseed oil 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 the spices and salt and remove from heat.
3. Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (you can roast them or compost them). Over a bowl, scrape the squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter (or grapeseed oil) and cilantro. Serve immediately.
* olive oil is not a recommended substitute as the flavor interferes with the pure flavor of the ingredients.
Belsandia comment: You can replace the butter with Earth Balance Buttery Spread for the vegan version
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