1 (3 1/2- to 4-pound) spaghetti squash
3 tbsp unsalted butter
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne pepper
3/4 tsp salt
2 tbsp chopped fresh cilantro or parsley
- Pierce squash all over with a small sharp knife. Cook in microwave for 6 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 minutes more. Cool squash for 5 minutes.
- Melt butter in a small saucepan over medium heat. Add garlic and cook until it is barely golden. Stir in spices and salt and remove from heat.
- Carefully halve the squash it lengthwise, and remove the seeds. Scrape squash flesh with a fork into a medium bowl, separating strands. Toss with the spiced butter and cilantro.