Spaghetti Squash with Moroccan Spices |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands. Ingredients:
1 (3 1/2- to 4-pound) spaghetti squash |
1/2 stick (4 tablespoons) unsalted butter, cut into pieces |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/8 teaspoon cayenne |
3/4 teaspoon salt |
2 tablespoons chopped fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
4. Cook's note: Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.
5. Per serving: 244 calories, 14 g fat (8 g saturated), 30 mg cholesterol, 515 mg sodium, 32 g carbohydrates, 0 g fiber, 3 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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