1 spaghetti squash, cooked by your favorite method, or use the basic method I posted and separate into strands. You can do this ahead of time.
2 tbls. butter
2 tbls. olive oil
1/2 tsp. ground cardamom
3/4 tsp. ground coriander
1/8 tsp. ground ginger
1/8 tsp. allspice
salt and pepper to taste
1/2 cup toasted slivered almonds
zest of 1 orange
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and saute until well coated, adding pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.
A serving is 1 cup cooked and is about 60 calories.
