Simple Spiced Spaghetti Squash

Simple Spiced Spaghetti Squash

My last post was a little agressive and I feel the need to calm my nerves with a lovely little recipe.  :)  This is a simple and easy Fall side dish.  And one of my most adored snacks.  Change the spice measurements to your liking.

Ingredients

• 1 (3 1/2- to 4-pound) spaghetti squash
• 4 tbsp. coconut oil or butter
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/8 tsp. cayenne
• 1 tsp. salt
• 2 tbsp. chopped fresh cilantro or flat-leaf parsley

Method

• Cut the squash in half lengthwise, scoop out the seeds and roast the halves face-down in a coconut-oiled baking pan for about 40 minutes in a 375°F oven.
• Meanwhile, melt the coconut oil/butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
• Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin.
• Toss with the spiced butter and cilantro.