This recipe originally was for the smaller, yellow spaghetti squash but I'm using it for the larger, green-striped types.
This is nice with a good sourdough bread but perhaps lacking background taste. Try adding a bit of fresh ginger or chilli.
Ingredients:-
- 2 tablespoons coconut oil
- 1 spaghetti squash
- 1 garlic clove
- 1 onion
- 2 large carrots
- 1 bunch parsley
- ½ cup low-sodium vegetable stock
- 1 cup coconut milk
- 1 scallion, chopped for garnish
- Pumpkin seeds for garnish
- Salt and pepper to taste
Method:-
- Preheat the oven to Gas Mark 5.
- Slice the spaghetti squash in half, lengthwise.
- Remove the seeds and drizzle 1 tablespoon of the coconut oil across both the halves.
- Place the halves face down on baking dish and pop into the oven for about 45 minutes to 1 hour, or until the spaghetti squash is tender throughout.
- While the spaghetti squash cooks, in a large pot over medium-high heat add the remaining 1 tablespoon of coconut oil, garlic, onion, and carrots.
- Cook and stir occasionally until the carrot is tender and the onion becomes translucent – about 8 minutes. Turn the heat to low.
- When the squash is cooked, remove the halves from the oven and use a spoon to scoop out the flesh, discarding the skin.
- Place the flesh into a blender along with the vegetable stock and coconut milk. Blend.
- Add the vegetable mixture and blend again until smooth. Transfer the spaghetti squash mixture to the pot to reheat.
- Season with salt and pepper. Stir.
- Serve with a garnish of chopped scallions and pumpkin seeds.
