Spaghetti Squash with Moroccan Spices

1. 1

   Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting.

2. 2

   Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes.

3. 3

   Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more.

4. 4

   Cool squash for 5 minutes.

5. 5

   Meanwhile, melt butter in a small heavy saucepan over moderately high heat.

6. 6

   Add garlic and cook, stirring, until golden, about 1 minute.

7. 7

   Stir in spices and salt and remove from heat.

8. 8

   Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds.

9. 9

   Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin.

10. 10

    Toss with spiced butter and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.