Spaghetti Squash with Moroccan Spices

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Butter

  Unsalted

  ½ stick or 57g

• Garlic

  Raw

  2 cloves, minced or 6g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.62kg

• Salt

  Table

  ¾ tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

Directions

1. Finely chop cilantro. Cut butter into 4 pieces.
2. 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.
3. Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
4. 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 spiced butter and cilantro.

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