The spaghetti squash gets its name from the fact that its insides, when cooked, separate into spaghetti-like strands that can be used in exactly the same way you would use spaghetti. You can either top the strands with Tomato-Mushroom Sauce (page 63) or toss it with your favorite Mexican spices. Choose a squash that will fit in the slow cooker insert. If need be, the squash can be halved to fit, but the cooking time will be shorter.

　　

Ingredients

serves 4

　　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

　　

Step 1

Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low for 5 to 6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.

　　

Step 2

Using an electric coffee mill or a mortar and pestle, crush the cumin seeds, coriander seeds, cloves, cinnamon, and red pepper flakes together. Leave some texture to them rather than powdering them.

　　

Step 3

Melt the butter in the microwave or on the stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.

　　

Step 4

Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with the butter and spices and add salt to taste.

　　

Step 5

To serve, garnish each portion with cilantro and sprinkle with cheese.

　　

Suggested Beverage

Step 6

I’d like something nice and light with this dish, with a hint of spice to complement the seasonings. A chilled Gewürztraminer or even a Mexican Chenin Blanc would be perfect.

　　Gourmet Vegetarian Slow Cooker