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Spaghetti Squash for a Low Cal Pasta Dish
Cindy Sutter, Daily Camera, Boulder, Colo.
Posted Feb 1, 2010
I love spaghetti squash. I have to admit a good part of its appeal is that it turns into strands. Every time, I somehow think that when I the fork to the squash, it will turn into mush or chunks or something. And every time, there's a whole, nice pile of strings. Why this phenomenon continues to impress me, I can't say. But it does.
No, spaghetti squash is not really like pasta, as much as diet books would try to convince you it is. But it is really tasty -- not as sweet as some other winter squashes, which I get tired of, but sweeter than its summer cousins.
I like it with Asian spices and with stews. In this recipe, Moroccan spices complement the squash's many strands. If you want to make a one-dish meal, try spicing and searing tofu. Tasters on the Epicurious Web site also suggest toasted almonds and raisins -- golden ones would be my preference.
Enjoy.
Spaghetti Squash with Moroccan Spices
1 (31/2-4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Directions: 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.
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 squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
Note: Alternatively, you can bake the squash in a preheated 350-degree oven for 1 to 11/4 hours.
Source: Gourmet February 2002 via epicurious.com
Date: Nov 11, 2009
To see more of the Daily Camera, or to subscribe to the newspaper, go to http://www.thedailycamera.com./
Copyright © 2009, Daily Camera, Boulder, Colo.
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