Spaghetti Squash with Cilanto and Cumin

Let me start off by saying that my camera is out of battery and I can’t find the charger. Therefore, this picture was taken with my iphone…pretty cool, huh?

One of my favorite veggies is the spaghetti squash. It’s sinewy strands look like pasta noodles and each bite tastes sweet and buttery like squash. After the squash is cooked, one of my greatest pleasures is pulling the fibers from the husk with two forks. Throw the strands in a non-stick pan with butter, a fresh herb and spices and you have a delicious and healthy meal. Make sure to find a ripe spaghetti squash (they should be a dull yellow without many markings) because I’ve made the mistake of using slightly old squashes and the result is bitter.

I’ve always prepared it using the oven method, which is:

Cut the squash in half and remove the seeds. Fill a lipped baking tray or roasting pan with about 1/2 of water. Put both squash halves face down and cook at 300 for about 30 minutes. Let the squash cool and take two forks to remove the perfectly formed strands.

HOWEVER….

After searching the internet for inspiration I came across a new method: the microwave. I was certainly skeptical but hunger dispelled most of my doubts. It seemed TOO easy. But alas, the squash came out perfectly and there was no oven to heat up or boiling hot water to spill everywhere.

Spaghetti Squash with Cilantro and Cumin

You will need:

1 medium sized spaghetti squash.

2 Tbs butter

1 Tbs chopped cilantro (or any fresh herb like rosemary, thyme, parsley, tarragon would be nice)

1/4 Tsp cumin

1 Tbs lemon juice

Method:

1. Take a fork and prick the squash all over. I mean all over and deep. Otherwise you will have exploding starchy squash and no one wants that. Make a few knife slits just in case. Put in on a microwave-safe plate and cook for 7 minutes. Turn the squash over and cook for another 7 minutes until it’s tender. It will be very very hot so be careful removing it. Let the squash cool for a while so you don’t get steam burns.

2. Once the squash is slightly cool….the real fun begins. With a sharp knife, cut the squash in half the long way and remove the seeds. Taking one half at a time, use a fork to remove the sinewy goodness as you would pulled pork.

3. In a saucepan, heat the butter and add the squash. Cook for two minutes and add the cumin. Take off the heat and toss in a bowl with the cumin and cilantro. Add salt and pepper and voila!

 

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