1 spaghetti squash1/2 stick (4 tablespoons) unsalted butter, cut into pieces 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon cayenne pepper 3/4 teaspoon salt 2 tablespoons chopped fresh cilantro (optional)
To roast the squash, there are 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 kinfe, 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°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 roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the 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.