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
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Ingredients
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1
medium spaghetti squash (big enough to cup both hands around)
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1/4 cup
coconut oil
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3
large cloves garlic, finely chopped
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1
red chili pepper (mild-medium) seeded and finely chopped
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salt, to taste
Directions
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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.
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Allow to cool slightly, then use a fork to scrape the roasted squash into a bowl. Discard skins.
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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.
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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.
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