Directions

1. With a vegetable peeler, zip skin from squash, leaving what remains naturally in the indentations.

2. Trim the ends and cut the squash in half lengthwise.

3. With a melon baller or spoon, scrape out and discard the seeds and fibers.

4. Cut crosswise into 1/2 inch slices.

5. Set the slices on the rack of a large steamer and sprinkle with 1/4 teaspoon salt; cover and steam until tender, 5 to 10 minutes. (Alternatively, do not slice the squash, but place the halves, cut side up, in a shallow dish with 2 tablespoons water. Sprinkle with 1/4 teaspoon salt, cover with plastic wrap and microwave on high power for 7 to 10 minutes, or until tender. Let cool for 5 minutes, and then slice.)

6. Transfer the cooked squash to a serving dish.

7. Heat 1 tablespoon of the oil in a skillet over medium heat.

8. Add onions and sauté until tender, about 2 minutes.

9. Add cumin, cayenne and cloves or allspice; stir briefly.

10. Reduce the heat to low and add tomatoes, vinegar and honey; cook, stirring just until the tomatoes are juicy.

11. Remove the pan from the heat, stir in half the cilantro and the remaining 1 tablespoon oil; season with salt.

12. Spoon the sauce over the reserved squash and sprinkle with the remaining cilantro. Serve warm or at room temperature.