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1 squash, about 750 g
2 large onions
2 garlic cloves
1 tbsp cumin
1 tsp ground coriander
1/4 tsp hot red-chili flakes
1 tbsp olive oil
1/2 cup water
Pierce squash. Place in the microwave. Cook on high, until soft enough to cut, about 8 minutes. Peel, cut in half and scoop out seeds. Cut into bite-size chunks.
Chop onions. Mince garlic cloves. Sauté onions, garlic, cumin, ground coriander and hot red pepper flakes in olive oil for 2 minutes.
Stir in squash and water. Cover and simmer, stirring often, until squash is tender, about 10 minutes.