Moroccan-spiced Spaghetti Squash
Photo © Deb Perelman
- 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 or flat-leaf parsley, if you’re cilantro-averse
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- (3 1/2- to 4-pound) spaghetti squash (1)
- Cilantro or flat-leaf parsley, fresh (2 tablespoons)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1 teaspoon)
- Cooking & Baking
- Cayenne (1/8 teaspoon)
- Garlic cloves (2)
- Salt (3/4 teaspoon)
- Dairy
- Butter, unsalted (1/2 stick)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 5, 2009 (3 years ago).
61 people saved this recipe.
