Active Time

　　10 min

　　Total Time

　　25 min

　　This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Nutrition Per Serving

Per serving: 244 calories

　　14 g fat (8 g saturated)

　　30 mg cholesterol

　　515 mg sodium

　　32 g carbohydrates

　　0 g fiber

　　3 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/799217/2?mbid=HDEPI) ›

　　Cook's note:

　　•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.