Ingredients

The following ingredients have 4 Servings
  • 2 spaghetti squash (cut in half lengthwise and seeded)
  • 2 red bell peppers
  • 2 shallots (minced)
  • 4 cloves garlic (finely chopped)
  • 1 ½ cup coconut milk
  • 1 pinch red pepper flakes
  • Fresh parsley (minced (to taste))
  • Fresh basil (minced (to taste))
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 400 F.
  • Place the spaghetti squash with cut sides down on a baking sheet, and bake for 30 minutes.
  • At the same time, roast the red peppers in the oven for 25 to 30 minutes or until charred.
  • Cover the peppers in foil and cook for an additional 10 minutes to steam.
  • When cool enough to handle, remove the charred skin, seeds, and stems from the peppers.
  • Melt some cooking fat in a large skillet placed over medium heat. Sauté the shallot and garlic for 4 to 5 minutes. Remove from the heat.
  • Combine the shallot, garlic, roasted peppers, coconut milk, and red pepper flakes in a blender and pulse until smooth.
  • Use a large spoon to scoop the stringy pulp from the squash and place it in a bowl.
  • Return the sauce back to the skillet over medium heat, taste it, and adjust the seasoning if needed.
  • Add the spaghetti squash to the sauce, and stir until well combined and warm.
  • Serve topped with chopped fresh parsley and basil.