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
medium spaghetti squash (big enough to cup both hands around)
large cloves garlic, finely chopped
red chili pepper (mild-medium) seeded and finely chopped
salt, to taste
In This Recipe
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.
Allow to cool slightly, then use a fork to scrape the roasted squash into a bowl. Discard skins.
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.
Turn off the heat and toss in the squash threads. Season with additional salt to taste and serve hot.
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.