Spaghetti Squash with Moroccan Spices

Every once in awhile I stumble across spaghetti squash recipes that call for substituting spaghetti with spaghetti squash and dousing it with tomato sauce.  As if the kids wouldn't notice that their "spaghetti" is suddenly a completely different texture and has a strange non-pasta aroma to it...  I must admit that I am very skeptical of those recipes, partially because I know that spaghetti squash can be incredibly delicious.  For instance, this spaghetti squash recipe calls for a melted butter and Moroccan spice mixture.  It is amazing.  The spaghetti squash gets richness from the butter, smokiness from the cumin, a hint of spice from the cayenne, and then a blast of freshness from the cilantro.  Now I'm not an expert on what kids will and won't eat, but wouldn't you rather serve them (and yourself) something delicious?

Recipe after the jump!

Spaghetti Squash with Moroccan Spices

Gourmet

February 2002

INGREDIENTS:

1 (3 1/2-4 lb) spaghetti squash

1/2 stick unsalted butter, cut into pieces

2 garlic cloves, minced

1 tsp ground cumin

1/2 tsp ground coriander

1/8 tsp cayenne

3/4 tsp salt

2 tbsp cilantro, chopped

Pierce squash all over with a small sharp knife.  Cook in an 800-watt microwave on high power for 6-7 minutes.  Turn squash over and microwave until squash feels slightly soft when pressed, about 8-10 minutes.  Cool squash for 5 minutes.  Meanwhile, melt butter in a small heavy saucepan over medium heat.  Add garlic and cook, stirring, until golden, about 1 minute.  Stir in spices and salt and remove from heat.  Halve squash lengthwise, remove and discard seeds.  Scrape flesh with a fork, loosening and separating strands.  Toss with spiced butter and cilantro.