Spaghetti Squash with Moroccan Spices

This is a great recipe of my moms for spaghetti squash. For those of you who have never tried this vegetable, you're missing out. This is a good first recipe to try.

1 (31/2 -4 lb) spaghetti squash
1/2 stick unsalted butter, cut into pieces
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne
3/4 tsp. salt
2 Tbsp. chopped flat leaf parsley, or cilantro

Pierce squash all over with a small sharp knife. Cook one of 2 ways: split in half and lay cut side down on cookie sheet. Bake in 350 degree oven for 1 1/4 hours. OR cook in microwave oven on high power for 6-7 minutes. Turn over and cook until squash feels slightly soft when pressed, @8-10 minutes more. Cool squash for 5 min. Remove seeds and use fork to rake out the spaghetti.
Melt butter in small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, @ 1 min. Stir in spices and salt and remove from heat.
Toss with spaghetti squash and parsley.

*Spaghetti squash is also good with your favorite spaghetti sauce.

Hope you enjoy!