Coconut Curried Spaghetti Squash

Ingredients

1 Spaghetti Squash, halved and deseeded

Approximately 2 cups of cooked (or canned) garbanzo beans

2 Tbsp coconut oil

1/2 white onion, sliced

1 red pepper, sliced

2 cloves of garlic, minced

1 can of coconut milk

2 oz tomato paste

4 oz of water

1 tablespoon curry powder

1 tsp cumin

1/2 tsp chili powder

1/4 tsp paprika

pinch of salt (more or less to taste)

Instructions

For squash:

Preheat oven to 375, bake squash face down on lightly oiled baking sheet for about 60 minutes.

It's done when you can easily stick a fork through the skin and into the squash. When the squash is cool

to the touch, rake spaghetti squash strands out of the skin with a fork and into a separate dish.

For curry sauce:

Sauté vegetables and garlic in coconut oil until soft. Stir in coconut milk and tomato paste until well combined.

Add spices and bring to a boil then reduce to a simmer. Allow sauce to simmer for 15 - 20 minutes. Add squash

and beans and stir until heated through.

http://mamasweeds.com/2012/10/02/coconut-curried-spaghetti-squash/