Spaghetti Squash With Garlic And Chili

1. 1

   Preheat oven to 350 degrees. Half the squash and scoop out all the seeds. (Reserve those for another use or discard.) Place cut side down on a foil-lined baking sheet and roast until tender, about 20-40 minutes, or until easily pierced through with a knife.

2. 2

   Allow to cool slightly, then use a fork to scrape the roasted squash into a bowl. Discard skins.

3. 3

   Heat coconut oil in a pan set over medium heat. When it is melted, add the garlic, chili pepper and a pinch of salt and saute for about 4-5 mins, until the garlic becomes golden brown around the edges.

4. 4

   Turn off the heat and toss in the squash threads. Season with additional salt to taste and serve hot.

* Per serving · 4 servings · Values may vary.