Just dropping in to share a quick recipe. A vegan recipe, actually.
I’ve had a large spaghetti squash hanging out on my counter for the past… three weeks? Month? But when I finally got around to slamming it into the microwave, scraping it down and dousing it with spices, it still performed beautifully.
That’s it. Enjoy!
- 1 large spaghetti squash
- 1 tbsp coconut oil
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp salt
- ½ tsp turmeric
- ¼ tsp cayenne
- 1 tbsp parsley
- Carefully pierce the squash all over with a sharp knife to prevent the squash bursting in the microwave.
- Microwave on high for 16 minutes, turning halfway through. Slice lengthwise and allow to cool enough to handle.
- Using a fork, lift out the seeds and discard. Then scrape out the insides into a medium mixing bowl. Mash and shred until the strands are separated.
- Add salt, spices and parsley. Combine thoroughly, serve warm.