1 medium spaghetti squash, about 4 pounds
3 tablespoons coconut oil
1 tablespoon curry powder
2 cloves of garlic, minced
2-‐3 hot peppers, sliced thinly
1⁄2 teaspoon salt
juice of half a lime
garnish with cilantro
Warm the oven to 375.
Cut the spaghetti squash down the middle length-‐wise, scoop out the seeds, and pierce the outside flesh with a fork a couple of times.
Place the squash face down on an oiled baking sheet and bake for 45 minutes or until the flesh on the inside is tender but not mushy.
Using a fork, scrap all the flesh from the squash out into a large bowl.
It should come off in strands with relative ease.
In a large sauté pan or wok warm the coconut oil over a medium heat.
Add the curry powder, garlic, hot peppers, and salt and sauté for about 1 minute or until very fragrant.
Gently fold in the spaghetti squash and turn off the heat.
Add the lime juice and cilantro. Serve warm.
This is a wonderful side dish and makes a great entrée when paired with your favorite grilled protein.
Serves 4 as a side, 2 as an entree