Directions:
- Two ways to cook the squash:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.94 Kcal (661 kJ) | ||
| Calories from fat | 55.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 9% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 514.69mg | 21% | |
| Potassium | 510.88mg | 11% | |
| Total Carbs | 32.55g | 11% | |
| Sugars | 13.64g | 55% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 4.76g | 10% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.4mg | 2% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 34.43 Kcal (144 kJ) | ||
| Calories from fat | 12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 9% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 1% | |
| Sodium | 112.21mg | 21% | |
| Potassium | 111.38mg | 11% | |
| Total Carbs | 7.1g | 11% | |
| Sugars | 2.97g | 55% | |
| Dietary Fiber | 2g | 37% | |
| Protein | 1.04g | 10% | |
| Vitamin C | 2.2mg | 17% | |
| Iron | 0.1mg | 2% | |
| Calcium | 24.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Spaghetti Squash with Moroccan Spices
Spaghetti squash, Unsalted butter , cut into pieces and 6 more.. -
Moroccan Spiced Spaghetti Squash
Spaghetti squash (whole ) and 7 more.. -
Moroccan Spaghetti Squash
Spaghetti squash, Garlic, finely chopped, Butter, softened and 5 more.. -
Vegan Burritos - Gluten Free
Cooked brown rice, Cilantro, chopped and 15 more.. -
Chicken Tikka Masala
Ground cumin, Ground coriander, Cayenne pepper, Table salt and 17 more.. -
Chicken Tikka Masala
Ground cumin, Ground coriander, Cayenne pepper, Salt and 13 more.. -
Moroccan Carrot Soup
Organic butter, Onion, finely chopped and 11 more.. -
Grilled Swordfish with Eggplant Salad
Fresh) cilantro leaves, Red onion, chopped coarse and 12 more.. -
Indian Eggplant - Bhurtha
Eggplant, Vegetable oil, Cumin seeds, Onion, sliced and 10 more.. -
Chopped Tandoori Chicken Salad
Plain yogurt, Garlic cloves, minced, Cumin, Garam masala and 17 more..
Also Try
-
-
-
Spaghetti Squash with Moroccan Spices
Spaghetti squash (4 lb), Garlic cloves, minced, Butter and 5 more.. -
-
Moroccan Spiced Squash and Carrot Soup
Butternut squash , about 1 1/2 to 2 lb, Olive oil and 12 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
