Moroccan Spaghetti Squash

I am really into this spaghetti squash trend now! Have you tried making one yet? If you haven't, this recipe might be a good way to get you introduced. It really takes no time at all! Also, you might be put-off by the using of the microwave in this recipe, but for some reason it works just as well if not better than the oven for this recipe. You can always substitute the microwave use to 1 1/2 hours in the oven at 350 degrees.

Total time: 25-30 mins

Ingredients:

• 1 (3 1/2- to 4-pound) spaghetti squash
• 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Directions:

-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. (Or sub oven for 1 1/2 hours on 350 degrees)

-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. 

Cheers, foodies!

Here's where I found the recipe, I can't take credit all the time!  http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Moroccan-Spices-106168#ixzz26eyp3SEh