The Great Spaghetti Squash Explosion of 2014 was one for the ages. Heather and Emily spent hours pulling limp strands from the ashes (aka the oven); digging seeds from the rubble (aka the oven cracks). No one was saved. In humble remembrance of this disaster; we present you with a spaghetti squash recipe for the ages; along with a reminder to prick your squash all over if you're roasting it whole.Serve this as an easy side; or take it to the next level (of deliciousness; not difficulty) and make spaghetti squash pancakes.

• ½ roasted spaghetti squash (approx. 1½ cups when cooked)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons olive oil
• 1 large garlic clove, smashed and minced
• Sea salt
• Juice of ½ lemon
• 1 teaspoon Aleppo pepper
• 1 handful cilantro, chopped
• 1 minced scallion, sliced on the bias

First; roast your squash. Preheat the oven to 425°F; prick the squash all over with a fork; and roast it whole until it's soft enough to easily pierce with a knife. Or; if you'd prefer; halve the squash; scoop out the seeds; drizzle it with olive oil/salt/pepper; and roast it cut-side up. Roasting time varies by squash; so just keep an eye on it.While the squash cools; add the cumin; coriander; olive oil and garlic to a small bowl and mix well. Halve the squash; toss the seeds; and remove half of the spaghetti-like strands to a medium bowl (a fork is the best method for this). Pour the spiced olive oil mixture and a healthy salt sprinkle over the squash and mix well; making sure everything is gleam-y and spice-coated. Add olive oil if things are looking dry.Before serving; add the lemon juice; then sprinkle the Aleppo; cilantro and scallion over the top.