Roast Spaghetti Squash with Shredded Coconut

Roast Spaghetti Squash with Shredded Coconut

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1 spaghetti squash (about 3-4 pounds)
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)
2 tbsp cayenne chili, seeded and minced
1/4 tsp ground coriander
1/2 tsp ground cumin
1/2 cup shredded unsweetened coconut
1/4 tsp cayenne pepper (optional)
1 tbsp scallion, green parts only, minced


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.