Spaghetti Squash with Coconut Oil & Curry Spice


medium spaghetti squash
2 tablespoons
coconut oil
1 tablespoon
cumin powder
1 teaspoon
1⁄2 teaspoon
chili powder (or hot pepper powder to taste)
large onion (chopped)
salt and pepper (to taste)


Pierce the skin of the spaghetti squash and roast hole in 350 degree oven until soft. Capture liquid with pan or foil underneath it. OR, cut in half, scoop out seeds and roast face down on an oiled sheet. We did the whole squash method because cutting the squash in half is so challenging. It takes at least an hour to roast a medium sized squash. Cool enough to handle. Carefully scoop out seed. This can be done ahead.

Meanwhile, melt the coconut oil and add the spice, and fry it for just a few seconds, don’t let it burn. Add the onion and cook until it is fragrant and lost the shrillness of undercooked onion. Stir frequently. This takes at least 5 minutes. Use a fork to pull the strands away from the skin. Heat the squash in the onion mixture and serve.  (Recipe #777)