Moroccan-spiced Spaghetti Squash Recipe

How to make it

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• two ways to cook the squash:
• To cook the squash in a microwave:
• 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.
• To roast the squash,
• two methods:
• If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour.
• If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
• Meanwhile, melt the butter in a small saucepan over medium heat.
• Add the garlic and cook, stirring, until it is barely golden.
• Stir in spices and salt and remove from heat.
• If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
• 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 the spiced butter and cilantro.