Warm, hearty, nostalgic, and cancer-fighting! This spaghetti squash dish can be made in endless ways and reminds me of a soothing bowl of ramen noodles. The yellow color in spaghetti squash contains beta-carotene, an antioxidant that can protect cells from damage leading to cancer.
Ingredients:
- 2 cans full fat coconut milk
- 2 teaspoons poultry seasoning
- 4 cloves garlic, minced
- 2 tsp salt
- 1 white onion, minced
- 1/2 tsp red pepper flakes (more to taste)
- 1 tsp paprika
- 1 spaghetti squash
- Avocado Oil
Directions:
- Preheat oven to 400 degrees
- Cut spaghetti squash in half and take out the seeds. Sprinkle inside of squash with some avocado oil and salt and pepper. Lay with the cut side down on a parchment-lined baking sheet. Bake for 30-40 minutes or until easily pierced with a fork. Once cooled a bit use fork to shred squash out of the skin
- While the squash bakes heat some avocado oil in a pan and add the onions, sauce until golden
- Add in the rest of the sauce ingredients and stir
- Bring sauce to a boil, reduce to simmer, and cook for 3-5 minutes or until thickened
- Remove from heat, add in shredded spaghetti squash, and stir to coat. Add more red pepper flakes of salt to taste
Optional:
Add in some veggies, non-GMO corn, chicken, tuna, or salmon for added taste if wanted, or enjoy on its own!