Spaghetti Squash With Mexican Spices

Another slow cooker recipe from my Gourmet Vegetarian Slow Cooker cookbook. Choose a squash that will fit "whole" in your slow cooker.

• Ready In: 5 hrs 20 mins
• Serves: 4

Ingredients

• 1  spaghetti squash
• 1  cup water
• 1  teaspoon cumin seed
• 1  teaspoon  coriander seed
• 4  whole cloves
• 1  teaspoon ground cinnamon
• 1⁄8 teaspoon red pepper flakes
• 4  tablespoons unsalted butter (or olive oil)
• 3  garlic cloves, minced
•  salt
• 1⁄4 cup fresh cilantro, chopped
• 1⁄2 cup  mexican queso fresco (or feta cheese)

Directions

1. Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low 5-6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
2. Using an electric spice mill (or mortar and pestle), crush the cumin seeds, coriander seeds, cloves, cinnamon and red pepper flakes together. Leave some texture to them rather than powdering them.
3. Melt the butter in the microwave or stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
4. Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with butter and spices and add salt to taste.
5. To serve, garnish each portion with cilantro and sprinkle with cheese.