Spaghetti Squash with Garlic and Chili

By • March 29, 2012 • 0 Comments


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Author Notes: I have been dying to post a recipe using coconut oil for a savory application. This is the perfect one!

This is the simplest recipe and is great for when you want a hearty vegetarian option. It is extra flavorful without any fuss. I am hooked!
Anitalectric

Serves 2

  • 1 medium spaghetti squash (big enough to cup both hands around)
  • 1/4 cup coconut oil
  • 3 large cloves garlic, finely chopped
  • 1 red chili pepper (mild-medium) seeded and finely chopped
  • salt, to taste
  1. Preheat oven to 350 degrees. Half the squash and scoop out all the seeds. (Reserve those for another use or discard.) Place cut side down on a foil-lined baking sheet and roast until tender, about 20-40 minutes, or until easily pierced through with a knife.
  2. Allow to cool slightly, then use a fork to scrape the roasted squash into a bowl. Discard skins.
  3. Heat coconut oil in a pan set over medium heat. When it is melted, add the garlic, chili pepper and a pinch of salt and saute for about 4-5 mins, until the garlic becomes golden brown around the edges.
  4. Turn off the heat and toss in the squash threads. Season with additional salt to taste and serve hot.

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