Spaghetti Squash with Moroccan Spices

This is a delicious recipe from Gourmet Magazine, which I found on Epicurious.  I can't describe it better than they did, here's what they wrote, "This is one of the few recipes that work better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands."  I usually cut down on the butter and use a combination of butter and olive oil.

Serves 4

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

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Microwave on high 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, combine butter and garlic in a bowl.  When squash is done, heat in microwave about 1 minute. Stir in spices and salt. 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.

Cook's note:  Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.