5 Ingredients or Fewer

Spaghetti Squash with Garlic and Chili

March 29, 2012
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
In This Recipe
  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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I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!