Ingredients
1
(3 1/2- to 4-pound) spaghetti squash
1/2
stick (4 tbsp) unsalted butter, cut into pieces
2
tbsp chopped fresh cilantro
Directions
1.
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.
2.
Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
3.
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 spiced butter and cilantro.
5.
Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.
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