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
- 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.
