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New Zealand native and 2008 Ironman Canada winner Bryan Rhodes gave us this recipe for making the normally bland spaghetti squash into a spicy, flavorful, vegetarian dish. He notes that he tends to triple the amount of cilantro listed in the recipe to suit his personal taste.
One 3 1/2- to 4-pound spaghetti squash
1/2 stick unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander or curry powder
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro (or more to taste)
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 for six to seven minutes. Turn squash over and microwave until squash feels slightly soft when pressed, about eight to 10 minutes more. Cool squash for five minutes.
Meanwhile, melt butter in a small, heavy saucepan over moderately high heat. Add garlic and cook, stirring until golden, about one 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 the skin. Toss with spiced butter and cilantro.
—Compiled by Ashley Slaney