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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours). | 2. Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute -- don't let this burn. Stir in spices and salt and remove from heat. | 3. Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	4	lbs		562.4552	125.3731	11.612	10.3419
butter	4	tablespoons	unsalted cut	407.256	0.0341	0.4828	46.0705
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
salt	3/4	teaspoon		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.