Mexican-Spiced Spaghetti Squash

• 1 spaghetti squash medium, 4 pounds, give or take
• 1 tablespoon olive oil
• 1 teaspoon mustard seeds
• 2 tablespoons unsalted butter
• 1 red onion medium, finely diced
• 2 cloves garlic minced
• 1 jalapeno fresh, size depends on your taste for heat, seeded and minced
• 1 teaspoon cumin seeds
• 14 ounces diced tomatoes juices drained off
• salt
• pepper
• cilantro chopped, optional

1. 1. Preheat oven to 350. Halve the squash lengthwise and scrape out seeds. Place halves cut-side down on a sturdy rimmed baking pan and bake for 45-50 minutes or until flesh easily rakes into "spaghetti" with a fork. Set aside.
2. 2. In a saute pan with a cover, warm the olive oil over medium-high heat until shimmering. Toss the mustard seeds in and cover the pan. Listen to the seeds pop and cook until popping stops, about a minute.
3. 3. Set the lid aside and reduce heat to medium-low. Melt the butter in the pan and stir in the onion, garlic, jalapeno and cumin seeds. Season with salt (I like about a teaspoon of Kosher) and pepper to taste. Cook until onion is soft, 3-5 minutes. Pour in the tomatoes and stir until heated through, about 2 minutes.
4. 4. Use a fork to scrape the flesh of the squash from its skin, raking apart the strands. Add the spaghetti squash to the saute pan and increase the heat to medium-high. Use tongs to evenly mix everything together and heat through, about 2 minutes.
5. 5. Garnish with cilantro, if desired, and taste for more salt or pepper.

take, olive oil, mustard seeds, unsalted butter, red onion, garlic, jalapeno fresh, cumin seeds, tomatoes, salt, pepper, cilantro

Taken from www.yummly.com/recipe/Mexican-Spiced-Spaghetti-Squash-1692922 (may not work)