Moroccan Style Spaghetti Squash (adapted from Gourmet Magazine February 2002)
(1 WW ProPoint per serving)
1 large spaghetti squash
4 tbsp low fat spread
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne
3/4 tsp salt
2 tbsp fresh coriander, chopped
Preheat the oven to 180C.
Pierce squash (about an inch deep) all over with a small sharp knife. Bake the squash in the oven for 1- 1 1/4 hrs. When it is soft all over removed from the oven and leave to cool for 5 mins.
Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape the squash flesh with a fork, loosening and separating strands as you remove it from the skin. Toss the strands with the spiced butter and coriander.