-
1
Half the spaghetti squash lengthwise and remove the seeds.
-
2
Either submerse the squash halves in a pot of boiling water and cook for 45min or until the flesh pulls away in threads with a fork.
-
3
Or lay cut side down in a roasting pan with an inch or two of water. Bake at 375 for 45 min or until the flesh pulls away in threads with a fork.
-
4
Once cooked remove and let cool until it can be handled comfortably.
-
5
Using a spoon or fork remove the flesh of the squash so it looks like spaghetti. Allow the squash to drain to remove excess liquid.
-
6
When you are close to ready to serve:
-
7
In a large pot or high sided pan empty the can of coconut milk over medium high heat.
-
8
Add the garlic and Sambal and stir to incorporate.
-
9
Add the Kafir Lime Leaf and let it simmer for a few minutes.
-
10
Add the strained squash to the liquid and mix thoroughly.
-
11
When the squash is heated through, add the bacon and fontina cheese and mix to distribute and melt the cheese.
-
12
Serve immediately!
-
13
Note: The amount of cheese and bacon is up to you. I kept it to these amounts since the hubby is in denial about his lactose intolerance and I need to protect him from himself!
