There are a handful of squash that I love - butternut, kabocha, red kuri and sugar pumpkin - and then there is everything else. Varieties such as acorn squash or delicata or spaghetti squash that I have not yet found THE recipe that will make me swoon. So when I was given a spaghetti squash I wracked my brain with what to do...what to do... A recipe that offered a combination of bold savory spices - cumin, coriander and cayenne surfaced. Here the spaghetti squash serves as a buttery and creamy canvas with dash of excitement. I'm still not sure if I like spaghetti squash but this recipe certainly does a good job of elevating it from its bland base. Let me know if you have a favorite spaghetti squash recipe.
Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet via Smitten Kitchen
- 1 (3 1/2- to 4-pound) spaghetti squash
- 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- To cook the squash in a microwave: 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.
- To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
- If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
- 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 the spiced butter and cilantro.