Moroccan Style Spaghetti Squash

This is what happens when you're looking for things to do with spaghetti squash! This one sees it put on it's Moroccan fez so to speak. It was subtle but delicious and went really well with the Roasted Veg and Chickpea Tagine.

Moroccan Style Spaghetti Squash (adapted from Gourmet Magazine February 2002)
(Serves 4)
(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.