1/1 Photo of Moroccan Spiced Spaghetti Squash
Posted for ZWT6: NA*ME Region - Morocco. Wow this sounds so delicious so now I can't wait to purchase a nice spaghetti squash and try this out! Feel free to adjust the cayenne to your "spice" needs as I'm usually pretty light on tongue tingling spices!
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Units: US | Metric
- 1Pierce 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. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours).
- 2Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute -- don't let this burn. Stir in spices and salt and remove from heat.
- 3Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately.
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Nutritional Facts for Moroccan Spiced Spaghetti Squash
Serving Size: 1 (472 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 247.7
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 7.8 g
- Cholesterol 30.5 mg
- Sodium 516.2 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 3.2 g