moroccan spiced spaghetti squash

last night i was too tired to go for an actual run before the sun went down,

so i decided to finally check out the little fitness center in my building.

i pop on a treadmill and start running,

but then i got tired and decided i would maybe do a walk/run.

i hear this actually makes you finish your races faster

(well, that's how i justify it anyway)

so i decide to turn the speed down.

it wouldn't turn down.

i keep pressing the button.

my incline will go up and down,

but i can only go faster. not slower.

i'm thinking to myself: is this a joke???

or maybe the best workout secret of all time?

i still can't decide.

regardless. i made my full workout a RUN,

since i really didn't have a choice.

and YES, i had to use that emergency stop button to finish my workout.

why do these things only happen to me?! hilarious.

recipe via smitten kitchen

ingredients

1 spaghetti squash

4 tablespoons unsalted butter

**i would reduce this to 2 tablespoons**

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

3/4 teaspoon salt

2 tablespoons chopped cilantro or parsley

directions

1. cook your squash! here are your options:

a. to cook in microwave: piece squash about 1" deep 

all over with small sharp knife to prevent bursting. 

cook in an 800 watt microwave on high power (100%) 

for 6-7 minutes. turn squash over and microwave until it 

feels slightly soft when pressed - about 8-10 minutes more.

b. to cook in the oven you have two options... 

first, if you'd like to roast the whole squash, 

pierce all over with small sharp knife to prevent bursting 

and bake in 375 degree oven for one hour. 

OR... (what i did, so obviously the best way)

cut the squash in half lengthwise, scoop out the seeds, 

and roast face down on an oiled baking pan 

for about 40 minutes in a 375 degree oven.

2. meanwhile, melt butter in a small saucepan over medium heat.

add garlic and cook, stirring until it's barely golden.

stir in spices and salt and remove from heat.

3. working over a bowl, scrape squash flesh with a fork, 

loosening and separating strands as you remove it from skin. 

toss with spiced butter mixture and fresh herbs.