SPAGHETTI SQUASH WITH MOROCCAN SPICES

Microwaving is one of the best ways to cook spaghetti squash; while a
conventional oven might take over an hour, a microwave cooks the squash
in a quarter of that. Times may vary depending on the size and
configuration of your microwave.

Active time: 20 min Start to finish: 20 min

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

Pierce squash all over with a sharp small knife. Microwave in an
800-watt microwave at high power (100 percent) 6 to 7 minutes, then turn
over and microwave at high until squash gives to gentle pressure, 8 to
10 minutes more. Cool squash 5 minutes.

While squash is cooling, cook garlic in butter in a small heavy saucepan
over moderately high heat, stirring, until golden, about 1 minute. Stir
in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will emit steam) and discard
seeds. Working over a bowl, scrape squash flesh with a fork, loosening
and separating strands. Toss with flavored butter and cilantro.