Middle Eastern Style Spaghetti Squash

1 spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions) 2 T butter 2 T olive oil 1/2 tsp. ground cardamom 3/4 tsp. ground coriander 1/8 tsp. ground ginger 1/8 tsp. allspice salt & white pepper to taste 1/2 C toasted slivered almonds zest of 1 orange

Serves 6 to 8 as a side dish 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 sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.