- 1 medium spaghetti squash (4 pounds)
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon hot pepper sauce
- 2 tablespoons minced fresh cilantro
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
- In a small skillet, saute garlic in butter for 1 minute. Stir in the cumin, salt, cinnamon and pepper sauce. When squash is cool enough to handle, use a fork to separate strands. Toss with butter mixture and cilantro. Yield: 6 servings.
Originally published as Spaghetti Squash with Moroccan Spices in Country Woman October/November 2009, p36
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Reviewed Oct. 4, 2010
"Delicious! Light, healthy, and tasty."