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. 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!