Spaghetti Squash With Moroccan Spices Recipe

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Spaghetti Squash with Moroccan Spices

Kathy Mohney


My husband wasn't a big fan of spaghetti squash made the usual way with butter and garlic. I was making Leah Stacey's recipe on Just a Pinch for "Cumin Grilled Pork Chops" I found this recipe from the Epicurious website. Since both recipes had cumin in them they paired up beautifully! My husband loved it! Try Leah's pork chops with it!

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★★★★★ 1 vote
25 Min
15 Min


3 1/2 - 4 lb
spaghetti squash
4 Tbsp
2 clove
garlic, minced
1 tsp
ground cumin
1/2 tsp
ground coriander
1/8 tsp
cayenne pepper
3/4 tsp
2 Tbsp
cilantro, fresh (chopped)


1Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power for 6 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 6 to 8 minutes more. (Time may vary depending on microwave wattage). Cool squash for 5 minutes.

2While squash is cooking, melt butter in a small saucepan over medium high heat. Add garlic and cook, stirring, until golden, about 1 minute.

3Stir in cumin, coriander, cayenne pepper and salt. Remove from heat.

4Carefully halve squash lengthwise (it will give off steam) and remove seeds. Scrape squash flesh with a fork into bowl, loosening and separating strands from skin.

5Toss with spiced butter and fresh cilantro.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #squash