Spaghetti Squash with Mexican Spices Recipe

Name: Spaghetti Squash with Mexican Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 1 cup water; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 4 whole cloves; 1 teaspoon ground cinnamon; 1/8 teaspoon red pepper flakes; 4 tablespoons unsalted butter or olive oil; 3 cloves garlic, minced; Salt to taste; 1/4 cup chopped fresh cilantro leaves, for garnish; 1/2 cup Mexican queso fresco or feta cheese

Servings: persons

1 spaghetti squash
1 cup water
1 teaspoon cumin seeds
1 teaspoon coriander seeds
4 whole cloves
1 teaspoon ground cinnamon
1/8 teaspoon red pepper flakes
4 tablespoons unsalted butter or olive oil
3 cloves garlic, minced
Salt to taste
1/4 cup chopped fresh cilantro leaves, for garnish
1/2 cup Mexican queso fresco or feta cheese

1
Wash the spaghetti squash, then place it in the slow cooker insert and add the water.
2
Cover and cook on low for 5 to 6 hours, or until the squash is tender when pierced with a fork.
3
Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
4
Using an electric coffee mill or a mortar and pestle, crush the cumin seeds, coriander seeds, cloves, cinnamon, and red pepper flakes together.
5
Leave some texture to them rather than powdering them.
6
Melt the butter in the microwave or on the stove top.
7
Using a garlic press, press the garlic into the butter.
8
Stir in the spices and remove from the heat.
9
Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds.
10
Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin.
11
Toss with the butter and spices and add salt to taste.
12
To serve, garnish each portion with cilantro and sprinkle with cheese.
13
Id like something nice and light with this dish, with a hint of spice to complement the seasonings.
14
A chilled Gewurztraminer or even a Mexican Chenin Blanc would be perfect.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 spaghetti squash, 1 cup water, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and more.

Yes, Spaghetti Squash with Mexican Spices falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash with Mexican Spices

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