Roasted Spaghetti Squash
Servings: 4 (extra portions for the next day)
1 small spaghetti squash
1 tablespoon melted coconut oil
Himalayan salt and ground black pepper to taste
Preheat oven to 400 F. Cut both ends of the squash, then cut the squash in half lengthwise. Scoop out the seeds and discard them. Drizzle the flesh of each half with the melted coconut oil and sprinkle each with salt and pepper to taste.
Place the squash halves flesh side down in a glass baking dish filled with about ½ inch of water. Roast the squash in the oven for about 25-30 minutes or until tender. Insert a knife in the center to check for the doneness. Be careful not to overcook.
When they are ready, remove them from the oven, discard the water and use a fork to gently scrape of the flesh of both halves of the squash. Serve with the chickpeas or along with organic rotisserie chicken (recipe below).
- 1 organic rotisserie chicken
- 2 tablespoons coconut oil
- 1/4 diced yellow onion
- 1 garlic clove, finely chopped
- 1 tsp. cumin seeds
- 1/2 cup finely chopped fresh parsley
Two dashes of coconut vinegar or apple cider vinegar Himalayan Salt and ground black pepper to taste.
With a fork, shred the two chicken breasts into a small bowl.
In a saute pan, heat coconut oil, stir in the onion and saute for 3 minutes or until translucent. Stir in garlic and cumin seeds, continue to stir. Add the shredded chicken breasts. Heat through and then remove from heat. Add fresh parsley and a few dashes of coconut or apple cider vinegar. Sprinkle with salt and pepper to taste.