Spaghetti Squash With Moroccan Spices
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
40
Spice
67
Sweetness
44
Sourness
51
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting
2
Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes
3
Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more
4
Cool squash for 5 minutes
5
Meanwhile, melt butter in a small heavy saucepan over moderately high heat
6
Add garlic and cook, stirring, until golden, about 1 minute
7
Stir in spices and salt and remove from heat
8
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds
9
Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin
10
Toss with spiced butter and cilantro
11
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting
12
Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes
13
Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more
14
Cool squash for 5 minutes
15
Meanwhile, melt butter in a small heavy saucepan over moderately high heat
16
Add garlic and cook, stirring, until golden, about 1 minute
17
Stir in spices and salt and remove from heat
18
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds
19
Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin
20
Toss with spiced butter and cilantro