1 spaghetti squash
1/2 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
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse
Cut the squash in half lengthwise and roast the halves face-down in an oiled baking pan (or on tin foil) for about 40 minutes in a 375°F oven, or until the squash can be easily pierced with a fork. Scoop out and discard the seeds.
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.
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. If you want, bulk it up with drained and rinsed chickpeas, or with some sautéed greens such as kale.