Spaghetti squash with spiced garlic butter.

Set oven to 375.

Cut in half lengthwise, scoop out seeds, rub with olive oil, salt and pepper, and roast cut side down for 25 minutes or until easily pierced with a fork:

One good sized spaghetti squash(I had two small ones).

Mince

4-6 cloves of garlic

Sauté over medium low heat in

1/2 stick of butter (or a little more)

Add

1 1/2 tsp ground cumin
1 tsp ground corriander
1/2 tsp chili powder
1/2 tsp salt

Sauté just till garlic begins to brown.

When squash is done, scoop out of shells and gently toss with butter mixture. Top with freshly chopped flat leaf parsley or cilantro. Scrumptious!