Spaghetti squash is rad. What other vegetables can you cook and use a fork to shred it and then becomes a spaghetti? Today’s dish can be eaten as a side dish, snack or throw in some protein (I’ve used cooked ground pork as well as cooked ground chicken, both tasty) and make a meal of it. Let’s begin by gathering our ingredients. You will need the following to make this Superbo-deluxo (as my wise dad would say) dish:
1 whole spaghetti squash
1/3 pure canned pumpkin
1/2 to 2/3 can of coconut milk
2 Tbsp clarified butter or ghee or olive oil
1 sprig of rosemary, finely chopped or dried rosemary flakes
Salt & pepper to taste
Pre-heat your oven to 375. Slice your squash in half, remove seeds and innards. Flip the squash over so the hollow part is facing down, poke a few knife slits on the back side of the squash. Place both halves of the squash hollow side down in a glass pan with about a half-inch water in the pan. Cook squash for 30-40 minutes at 375 degrees. Once you have a fully cooked squash, pull it out of the oven, drain the water, flip squash over and use a fork to shred the inside of the squash. Be careful as you hold it because it is extremely hot. I usually use two forks – one to hold it in place and the other to shred it.
Once you have shredded the squash, you can place it in a pan on the stove. Add the fat or oil you are using, let it cook for a couple of minutes on a low heat, add rosemary. Cook another 2 minutes. Add the canned pumpkin and coconut milk, let it melt together and cook for about 5-7 minutes still on a low heat. Add salt & pepper to taste. Enjoy!
**You can play around with the ratios of the pumpkin and the coconut milk depending on how strong you like or dislike one flavor over another. This ratio makes for a pretty well blended combo so one flavor doesn’t over-power the other and you just end up with a creamy saucy spaghetti squash.