Wednesday, September 28, 2016

Recipe Share: Spaghetti Squash with Moroccan Spices

Spaghetti Squash with Moroccan Spices

1 (31/2 to 4 pound) spaghetti squash
1/2 a stick of unsalted butter cut into pieces
2 garlic cloves, minced
1 teaspoon of cumin
1/2 teaspoon of ground coriander
1/8 teaspoon of cayenne pepper
3/4 teaspoon of salt
2 Tablespoons of chopped fresh cilantro

Pierce spaghetti squash about 1/2 inch deep all over to prevent it from bursting when cooking.  Cook in an 800-watt microwave on high (100%) for 6-7 minutes.  Turn it over and microwave again until slightly soft when pressed.  Cook 8-10 more minutes.  Let it cool for about 5 minutes.  Melt the butter in a heavy saucepan over medium-high heat.  Add garlic and cook, stirring until golden brown, about 1 minute.  Stir in spices and salt then remove from the heat.  Halve squash lengthwise (watch out for the steam) and remove then discard the seeds.  Scrape the spaghetti squash flesh with a fork, loosening and separating the strands as you remove it from the skin.  Toss with spiced butter and cilantro.

Or you can bake at 350 degrees for 1-1.5 hours.

Sent in by a CSA customer.  Recipe from Epicurious.

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