The cooked interior of this mild flavored squash separates into a tangle of golden, spaghetti like strands. It microwaves beautifully and is a nutritious substitute for pasta. Serves 4.
1/2 large spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 small (or to taste) chili pepper, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon salt
1 cup halved cherry tomatoes
2 tablespoons chopped fresh cilantro
- In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power for 12 minutes, or until the squash is soft when pressed. Let it stand, covered, for 3 minutes.
- In a large skillet, melt the butter over medium heat. Add the garlic, chili, cumin, coriander and salt and cook until fragrant, about 1 minute.
- Uncover the squash and remove the seeds. Using a fork, scrape the squash flesh into a large bowl. Toss with the spiced butter and cherry tomatoes. Garnish with cilantro and serve.