Spaghetti squash with moroccan spices

1 (3 1/2- to 4-lb) spaghetti squash
2 garlic cloves, minced
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

1. Pierce squash all over with a sharp small knife. Microwave in an 800-watt microwave at high power (100 percent) 6 to 7 minutes, then turn over and microwave at high until squash gives to gentle pressure, 8 to 10 minutes more. Cool squash 5 minutes.
2. While squash is cooling, cook garlic in butter in a small heavy saucepan over moderately high heat, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
3. Carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands. Toss with flavored butter and cilantro.