Coconut oil is not just a great butter substitute in vegan baking. You can also use it in savory recipes. This simple yet satisfying dish is the perfect example. I was almost shocked how flavorful of a dinner this turned out to be, especially because it calls for only five ingredients, including salt!
serves: 2
1 medium spaghetti squash (big enough to wrap both your hands around)
1/4 cup virgin coconut oil
3 cloves garlic, finely chopped
1 red chili pepper, seeded and finely chopped
sea salt, to taste
Preheat oven to 350 degrees. Half the squash and place, cut side down, on a foil-lined baking sheet. Roast for 20-30 minutes, until easily pierced with a knife. Allow to cool slightly and use a fork to scrape threads of squash into a bowl.
Melt the coconut oil in a pan set over medium heat. Add the garlic, chili pepper and a dash of salt. Saute until garlic begins to turn golden brown around the edges. Turn off the heat and add the squash. Toss to coat with oil and transfer to serving bowls. Serve hot.
You will love it! Please leave comments if you do try.
