1 medium spaghetti squash (4 lbs)
2 garlic cloves, minced
2 Tbsp butter
1 tsp ground cumin
3/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp hot pepper sauce
2 Tbsp fresh cilantro, minced
Cut squash in half lengthwise and scoop out seeds. Place squash cut side down on a microwave-safe plate. Microwave on high, uncovered, for 15-18 minutes or until tender.
In a small skillet, saute garlic in butter for 1 minute. Stir in cumin, salt, cinnamon and pepper sauce. When squash in cool enough to handle, use fork to scoop out and separate strands. Toss with butter mixture and cilantro.
Very easy to make. The spaghetti squash cooks nicely in the microwave with no mess.
Nutrition per Serving:
1 serving = 2/3 cup
104 calories
5g fat (3g saturated)
10mg cholesterol
360mg sodium
15g carbs
3g fiber
2g protein
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