Spaghetti Squash with Moroccan Spices

• 1 (3 1/2- to 4-pound) spaghetti squash
• 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting.
2. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes.
3. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more.
4. Cool squash for 5 minutes.
5. Meanwhile, melt butter in a small heavy saucepan over moderately high heat.
6. Add garlic and cook, stirring, until golden, about 1 minute.
7. Stir in spices and salt and remove from heat.
8. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds.
9. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin.
10. Toss with spiced butter and cilantro.

unsalted butter, garlic, ground cumin, ground coriander, cayenne, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spaghetti-squash-with-moroccan-spices-106168 (may not work)