Superb Spaghetti Squash with Moroccan Spices
The fall harvest brings so many delectable foods to our tables, from apples and pears to pumpkins and other squashes. Many people love the flavor of squash, but are somewhat intimidated (even afraid) to prepare it.
Wobbly, roly-poly, and hard to control, squashes can pose not only a culinary conundrum due to how to cook it, but more importantly, how to cut it! Squashes can be enjoyed safely when you outfit yourself with a SHARP knife, a large cutting board (with a non-skid mat underneath), and a large sturdy spoon or ice cream scoop.
Do not underestimate the importance of having a very sharp knife. You may have heard that a dull knife is more dangerous than a sharp knife – it isn’t an old wives tale – it is absolutely true!
To cut a hard squash, take your knife and make a small slice off the bottom in order to give you a flat surface to work with. Once you’ve stabilized the squash by giving it a flat side, cut the squash in half and use a spoon or scoop to remove the seeds and membrane. At this point, follow the directions given in your recipe (some recipes will call for the skin to be removed, some will use the squashes with the skin intact).
Roasted squash is one of my favorite fall dishes. I really love to use butternut squash, acorn squash, and spaghetti squash. You may have had a creamy butternut squash soup, or roasted acorn squash, garnished with maple syrup, cinnamon or butter, but you may have not ever had the chance to enjoy a subtly spiced spaghetti squash. One of my favorite recipes is a roasted spaghetti squash that has been spiced with warm, earthy spices. If you like spice and heat, feel free to add more spices to taste. Enjoy!
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
- Make a small slice on the side of the squash. Use this as the “”flat spot”” to stabilize the squash for safe cutting. Cut the squash in half, lengthwise. Remove and discard the seeds. Roast the halves in a 400 degree oven until golden brown and tender, about 45 minutes to 1 hour, depending on the size of the squash.
- 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.
- 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. Season to taste with sea salt.
