Moroccan-Spiced Spaghetti Squash

 

Ingredients

1 (3 1/2- to 4-pound) spaghetti squash
4 Tbsp unsalted butter, cut into pieces
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne
3/4 tsp. salt
2 tsp. chopped fresh cilantro or flat-leaf parsley

Directions

Roast the squash at 375°F for 20 minutes. Remove from oven and cut squash in half then scoop out seeds. Continue roasting the halves face-down in an oiled baking pan for 30-40 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and continuously stir until it is barely golden. Mix in spices and salt and remove from heat.

When squash is finished scrape it out with a fork into a bowl. Pour butter mixture over top.