Moroccan Spiced Spaghetti Squash - 32.1g Total Carbs
From: www.smittenkitchen.com - From Gourmet
Cooking spaghetti squash in your microwave is super-quick, but roasting it isn't much more work — I've made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sauteed greens.
Serves: 4
4 spaghetti squash (3 1/2 - to 4 lb)
4 Tbsp unsalted butter, cut into pieces (1/2 stick)
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne
3/4 tsp salt
2 Tbsp chopped fresh cilantro (or flat-leaf parsley, if you're cilantro-averse)
To cook the squash in a microwave: 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 %) 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.
To roast the squash, two methods: If you'd like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp knife, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375 degree F oven.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds. 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 the spiced butter and cilantro.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 472 g
Nutrition per Serving: 247 Calories, 128 Calories from Fat, 14.2g Total Fat, 7.8g Saturated Fat, 31mg Cholesterol, 598mg Sodium, 32.1g Total Carbs, 3.2g Protein
Vitamin A 13% - Vitamin C 17% - Calcium 12% - Iron 10%
Nutrition Grade: B-
Good points: Very low in sugar
Bad points: High in saturated fat
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