Curry Veggie Noodles

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   1. Cook the spaghetti squash. I usually cut it in half, scrape out the seeds and fill the wells half full of water. Place them in the microwave and cook for 5 minutes or so for a small one. It can be upwards of 15 minutes for a large one. Allow to cool and scrape sides into spaghetti strands.

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   2. Prepare the sauce while the squash is cooling. Heat the coconut oil in a saucepan on medium heat.

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   4. Add in the spelt flour, whisking to combine and soak up the oil.

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   5. Allow to darken before adding the milk 1/4 cup at a time, letting it thicken between each addition. If you want a saucier consistency, add more milk.

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   6. Once you reach the consistency of choice, add the curry, onion flakes, turmeric, paprika, and nutritional yeast.

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   7. Mix thoroughly.

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   8. Add spaghetti squash strands to the thickened sauce.

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   9. Top with salt and pepper to taste.

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   10. Spoon the mixture into a bowl.

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    11. Garnish with more salt and pepper, red chili flakes, and nutritional yeast if desired.

* Per serving · 4 servings · Values may vary.