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Spaghetti Squash With Mexican Spices

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4767
Energy (kCal)574.975
Carbohydrates (g)28.0773
Total fats (g)45.2756
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low 5-6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter. | 2. Using an electric spice mill (or mortar and pestle), crush the cumin seeds, coriander seeds, cloves, cinnamon and red pepper flakes together. Leave some texture to them rather than powdering them. | 3. Melt the butter in the microwave or stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat. | 4. Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with butter and spices and add salt to taste. | 5. To serve, garnish each portion with cilantro and sprinkle with cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 1 - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    clove 4 23.016 5.5045 0.5015 1.092
    cinnamon 1 teaspoon ground - - - -
    red pepper flake 1/8 teaspoon - - - -
    butter 4 tablespoons unsalted 342.0 15.714 10.686 28.8
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    salt - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    queso fresco 1/2 cup 182.39 1.8178 11.0349 14.5302

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



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