Spaghetti Squash with Moroccan Spices

Total Time

Prep/Total Time: 25 min.


6 servings

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


  • 1 medium spaghetti squash (about 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.

Nutrition Facts

3/4 cup: 72 calories, 4g fat (3g saturated fat), 10mg cholesterol, 350mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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