Ahhh.... January. That time of the year when everyone is on a diet and the wonders of the spaghetti squash become quite apparent. Easy to work with and full of fiber. It's also easy to make it very boring. There is more to spaghetti squash than just treating it like spaghetti and pouring red sauce over it. In an effort to spice it up (literally), I added my favorite Moroccan flavors to it and turned it into an awesome side dish. The next day, I used my immersion blender and used it to make an even more amazing soup! The ingredients are shown on the picture. I love using Gourmet Garden's Stir-in Pastes as a way to make weekday meals easier so I'm using the garlic one as well as the cilantro. MOROCCAN SPAGHETTI SQUASH AND SOUP 1 spaghetti squash (3 to 4 pounds) 1 tbsp butter 5 dried apricots 1/4 c red onion, chopped 2 garlic cloves, minced or 1 tbsp garlic paste 1 teaspoon ground cumin. 1/2 teaspoon ground coriander 1/8 teaspoon cayenne (or less to c