Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low 5-6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
Using an electric spice mill (or mortar and pestle), crush the cumin seeds, coriander seeds, cloves, cinnamon and red pepper flakes together. Leave some texture to them rather than powdering them.
Melt the butter in the microwave or stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with butter and spices and add salt to taste.
To serve, garnish each portion with cilantro and sprinkle with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	163.77 Kcal (686 kJ)
Calories from fat	140.85 Kcal
		% Daily Value*
Total Fat	15.65g	24%
Cholesterol	41.05mg	14%
Sodium	123.52mg	5%
Potassium	82.69mg	2%
Total Carbs	4.02g	1%
Sugars	1.12g	4%
Dietary Fiber	1.17g	5%
Protein	3.47g	7%
Vitamin C	1.8mg	3%
Vitamin A	0.1mg	5%
Iron	0.5mg	3%
Calcium	120.8mg	12%

Amount Per 100 g
Calories	137.71 Kcal (577 kJ)
Calories from fat	118.44 Kcal
		% Daily Value*
Total Fat	13.16g	24%
Cholesterol	34.52mg	14%
Sodium	103.86mg	5%
Potassium	69.53mg	2%
Total Carbs	3.38g	1%
Sugars	0.94g	4%
Dietary Fiber	0.99g	5%
Protein	2.92g	7%
Vitamin C	1.5mg	3%
Vitamin A	0.1mg	5%
Iron	0.5mg	3%
Calcium	101.6mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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