Basically, spaghetti squash goes with most sauces–this is a spicy, tasty, sauce. You may have to adjust the quantities of the ingredients for the size of squash you are using.
1 spaghetti squash
4 T butter, cut into pieces
2 garlic cloves, minced
1 t ground cumin
1/2 t ground coriander
1/8 t cayenne
3/4 t salt
2 T chopped fresh cilantro
1. Preheat oven to 375ºF. Pierce squash in several places with a sharp knife. Place on a large baking sheet, and bake until the squash is soft and yielding, an hour or more or less. Or, cut in half. Lay cut side down on a baking sheet. Add some water to just cover the bottom of the baking sheet. Bake until done. Cool squash for at least 5 minutes.
2. Meanwhile, melt butter in a small, heavy saucepan over medium heat. Add garlic and cook, stirring, for about a minute. Stir in spices and salt and cook briefly, stirring, until the spices are fragrant. Remove from heat.
3. Cut squash open carefully (it will give off steam). Remove seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from the skin.
4. Toss with spiced butter and sprinkle with cilantro.