2 tbsp coconut oil (if you don't have coconut oil, butter will work)
1 large shallot, minced (you should have anywhere from 1/2 cup to a little over that, depending on the size of your shallot)
1/2 tsp ground cumin
1/2 cup shredded unsweetened coconut
Preheat oven to 375F. Pierce the squash a few times all over with sharp paring knife. Place squash on a foil-lined rimmed baking sheet. Roast the spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Remove from oven and allow squash to cool for 10-15 minutes.
Once the squash is cool enough to handle, cut squash in half, lengthwise. Use a fork to scoop out the seeds. Once the seeds are all out, use the fork to scrape the squash into long spaghetti-like strands. If the squash is difficult to scrape and doesn't cooperate, it's not fully cooked. Return the squash to the oven for an additional 10 minutes.
Heat a large saute pan with the coconut oil over medium heat. Add shallot and chili. Saute the shallots and chili until the shallots are translucent, about 3-4 minutes. And spaghetti squash strands. Toss well, add coriander, cumin, shredded coconut and season to taste with s&p. Add cayenne pepper if using. Garnish with scallion greens.