Best Spaghetti Squash With Moroccan Spices Recipes

MOROCCAN SPICED SPAGHETTI SQUASH

Steps:

• 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. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours).
• Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute -- don't let this burn. Stir in spices and salt and remove from heat.
• Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately.

SPAGHETTI SQUASH WITH MOROCCAN SPICES

Steps:

• 1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power for 6 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 6 to 8 minutes more. (Time may vary depending on microwave wattage). Cool squash for 5 minutes.
• 2. While squash is cooking, melt butter in a small saucepan over medium high heat. Add garlic and cook, stirring, until golden, about 1 minute.
• 3. Stir in cumin, coriander, cayenne pepper and salt. Remove from heat.
• 4. Carefully halve squash lengthwise (it will give off steam) and remove seeds. Scrape squash flesh with a fork into bowl, loosening and separating strands from skin.
• 5. Toss with spiced butter and fresh cilantro.

SPAGHETTI SQUASH WITH MOROCCAN SPICES

Steps:

• 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.
• 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.
• 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.