Food

Tip

Garnish with cayenne or ground cinnamon for added warmth and flavor.

Roasted Spaghetti Squash with Coconut Oil & Seeds

goop

Spaghetti squash is a great detox substitute for pasta, but also makes a delicious and comforting lunch when simply roasted. Use a mix of any toasted nuts (chopped) and seeds you like.

Serves 2-4

1 medium spaghetti squash

2 tablespoons olive oil

salt and pepper

2 tablespoons coconut oil

1/4 cup toasted nuts and seeds

sea salt

1. Preheat oven to 425°F.

2. Cut squash in half, drizzle with 2 tablespoons olive oil and season with salt and pepper.

3. Place flesh side down on a parchment lined baking sheet, and roast for 45 minutes to 1 hour, or until easily pierced with a knife.

4. Put 1 tablespoon coconut oil in each half, then sprinkle over toasted nuts, seeds, and sea salt.

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