Spaghetti Squash with Mexican Spices
The spaghetti squash gets its name from the fact that its insides, when cooked, separate into spaghetti-like strands that can be used in exactly the same way you would use spaghetti. You can either top the strands with Tomato-Mushroom Sauce (page 63) or toss it with your favorite Mexican spices. Choose a squash that will fit in the slow cooker insert. If need be, the squash can be halved to fit, but the cooking time will be shorter.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low for 5 to 6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
Step 2
Using an electric coffee mill or a mortar and pestle, crush the cumin seeds, coriander seeds, cloves, cinnamon, and red pepper flakes together. Leave some texture to them rather than powdering them.
Step 3
Melt the butter in the microwave or on the stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
Step 4
Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with the butter and spices and add salt to taste.
Step 5
To serve, garnish each portion with cilantro and sprinkle with cheese.
Suggested Beverage
Step 6
I’d like something nice and light with this dish, with a hint of spice to complement the seasonings. A chilled Gewürztraminer or even a Mexican Chenin Blanc would be perfect.
