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Active Time
10 min
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Total Time
25 min
This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands.
Ingredients
Makes 4 servings
Step 1
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
Step 2
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.
Step 3
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
Nutrition Per Serving
•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.
How would you rate Spaghetti Squash with Moroccan Spices?
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Reviews (124)
Back to TopI followed others' recommendations and doubled the spices. I also halved the butter. Even so, I found this recipe far too bland for my liking. If I am going to consume that amount of butter, I want it to be far more satisfying.
Shannon Carpenter
Seattle, WA
1/2/2018
Was given a spaghetti squash by a friend, but I haven't cooked one in literally decades, not since they first came into vogue and everyone was using them as a diet pasta substitute (shudder). This recipe easily produced a delicious side dish. I doubled the cumin, coriander, and cilantro and halved the cayenne (I have a particularly scorching batch of cayenne), which yielded a super-flavorful, warm but not too hot veg. We paired with local Sonoma County lamb skewers, and accompanied with a Brouilly, a light, fruity red.
andie1024
San Rafael, CA
6/26/2017
Delicious. Following others' comments, I used 1.5 times the spices and sauteed the garlic with golden raisins. I served it with farro salad with sliced grape tomatoes and a touch of vinaigrette. A satisfying and tasty vegetarian meal.
Anonymous
Westchester, NY
6/4/2017
Really good, and easy! Usually spaghetti squash is too bland for me, but these spices really perked it up. I followed some other reviewers' advice and upped the spices, and tossed in some raisins.
saralj
San Jose, CA
1/19/2015
So I just want to comment since I have already reviewed this recipe and love it. Its a great recipe but for the first time I think I've overdone s. squash! Beware, it makes it mushy. Not inedible but less desirable. Still recommend same butter but double spices...amazing even when over cooked...
lizperlman
Evanston, IL
2/24/2014
Whoa, this is bland stuff. I (we) love squash but not this one! Even after taking up reviewers' suggestions of more salt, more garlic, more spices--way more of everything--this still called out for something, anything, to make it edible. After gamely suffering a few bites, I resorted to the oldest squash remedy known to Americans: brown sugar. At least we didn't have to throw it out. In saying this I refer to the squash. The recipe? Out with the garbage.
LDRabbit
Los Angeles
12/6/2013
This was my first microwaved squash. I try to never use a micro for food BUT this recipe said it worked best and I remember my husband of 35 years telling me he used to micro these squash. I used a 2# (small) squash and halved the butter and spices and thought it was delicious. I didn't have cilantro, it would add a nice color but flavor wise we didn't miss it.
dianapatrice
Boulder
10/30/2013
Super tasty!! Wish I would have doubled the spices though, it would have been better with more cumin and cayenne.
hopesters
Alaska
10/24/2013
This dish is delicious. I used olive oil instead of butter, and added a bit of curry and turmeric. Made a side of lentils with similar spices as a side dish. Great together!
karenlfeder
Ridgewood NJ
8/29/2013
hey, we love this recipe and although I might have reviewed it in the past-I couldn't find it. I do double the butter/spice recipe for a normal sized squash. it is great for night of and left overs. Don't need the fresh cilantro if you don't have it. Our itty bitty micro wave takes about 2x as long.
Anonymous
Evanston IL
1/28/2013
Very bland- if I were to make this again, I'd double the spices... Needs "something" else- the suggestion for raisins sounds promising.
Anonymous
San Antonio
11/18/2012
YUM. Really doesn't need that much butter. But then again, butter never hurts.
Anonymous
Portland, Oregon
11/12/2012
A 4 lb spaghetti squash? Where do you find one of those? Or the pickup truck to cart it home in? I did this with the largest squash in my market, which was 1 lb. There is something seriously off in the proportions here. I cut the spices down proportionately, but 1/8 stick of butter was not nearly enough. And the cayenne was still too heavy. I want to taste squash, not just cayenne.
Anonymous
11/10/2012
I never thought spaghetti squash could be so good! I cut the large squash in half and scooped out the seeds before putting in microwave. Just seems easier. 7 mins, turn, 8 more mins. Squash comes right out with a fork. Used 1T butter and 1T olive oil for a good sized squash and it was plenty of fat. Doubled the spices as suggested, and added 1/3 c. raisins to the butter/spice to soften them. Topped with some toasted pine nuts. Non-veggie eaters loved this and are impressed you can turn a squash into something this good! Very, very easy to make.
Anonymous
western NY
11/8/2012
Easy and delicious. I served this with grilled lamb sausages and pan-fried and salted padrone peppers. We all raved.
merrycyclist
Portland, Oregon
10/27/2012
