Spaghetti Squash With Mexican Spices
- 1 spaghetti squash
- 1 cup water
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 4 whole cloves
- 1 teaspoon ground cinnamon
- 18 teaspoon red pepper flakes
- 4 tablespoons unsalted butter (or olive oil)
- 3 garlic cloves, minced
- salt
- 14 cup fresh cilantro, chopped
- 12 cup mexican queso fresco (or feta cheese)
- 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.
- 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.
- 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.
- 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.
- To serve, garnish each portion with cilantro and sprinkle with cheese.
squash, water, cumin, coriander seed, cloves, ground cinnamon, red pepper, unsalted butter, garlic, salt, fresh cilantro, queso fresco
Taken from www.food.com/recipe/spaghetti-squash-with-mexican-spices-472227 (may not work)