1 large spaghetti squash
1 c dry garbanzo beans (aka chickpeas)
4 T butter
2 garlic cloves, minced
2 t ground cumin
½ t ground coriander
1/8 t cayenne
1 t salt
2 T chopped cilantro
Soak the garbanzo beans in cold water for 4-8 hours. Drain and rinse. Put in pressure cooker and cook for 7 minutes then let cool.
Set oven to 350. Saw the squash in half lengthwise and remove the seeds (these can be toasted like pumpkin seeds—see our recipe). Put squash cut side down on a baking pan and roast about 40 minutes. You don’t want to cook it too long, or the “spaghetti noodle” strands will break and get mushy. Test by stabbing the skin with a fork. If it goes in, it is done. Let cool, then flip over, cut off and discard the over-cooked edges, scrape out and discard the stringy stuff that was around the seeds, then scrape the flesh into a bowl with a fork, loosening and separating strands as you go (or use your fingers to separate strands.)
Melt the butter in small frying pan. Add garlic and cook until it is barely golden. Stir in spices and salt and remove from heat. Add spiced butter and cilantro to bowl of squash “noodles” and mix. Serve topped with garbanzo beans.