Spaghetti Squash with Moroccan Spices Recipe

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Spaghetti Squash with Moroccan Spices Recipe
Spaghetti Squash with Moroccan Spices Recipe photo by Taste of Home
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Spaghetti Squash with Moroccan Spices Recipe

Read Reviews
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Here’s an easy recipe that’s best prepared in the microwave versus a conventional oven. A colorful blend of spices livens up the delicate strands of squash.—Lily Julow, Lawrenceville, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash with Moroccan Spices in Country Woman October/November 2009, p36

Nutritional Facts

2/3 cup: 104 calories, 5g fat (3g saturated fat), 10mg cholesterol, 360mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash with Moroccan Spices in Country Woman October/November 2009, p36

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AdeleDegnan User ID: 4801874 187814
Reviewed Oct. 4, 2010

"Delicious! Light, healthy, and tasty."

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