• Ingredients: 23
  • Serves: 4
  • Prep: 10 min
  • Bake: 25 min

Spaghetti squash with moroccan spices with spaghetti squash, , garlic cloves, minced, ground cumin, ground coriander, cayenne, salt, chopped fresh cilantro. To make this spaghetti squash with moroccan spices for 4 persons you will need 10 min for preaparation and 25 min for baking.


  • 1 spaghetti squash
  • 1/2 stick unsalted butter, cut into pcs.
  • 2 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/8 tsp. cayenne
  • 3/4 tsp. salt
  • 2 tbsps. chopped fresh cilantro

For panna cotta

For compote

  • Special equipment: 6 stainless-steel or ceramic molds


Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes.
  2. Step 2 Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more.
  3. Step 3 Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute.

    For this step you will need

  4. Step 4 Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin.