SPAGHETTI SQUASH WITH COCONUT ALFREDO SAUCE ENJOY DAN:

     SPAGHETTI SQUASH WITH COCONUT ALFREDO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 spaghetti squash, halved + seeds removed

1 head cauliflower cut into florets

2 tablespoon olive oil

1 teaspoon EACH chili powder and turmeric

sea salt and freshly ground black pepper to taste

COCONUT ALFREDO SAUCE:

1-(19.5 Oz) can Mae Ploy coconut milk

3/4-cup [ cashews, roasted

2 tablespoon lemon juice

1/4-cup Parmesan cheese

3 garlic cloves smashed

1/2-teaspoon EACH sea salt, and black pepper

1/4-cup fresh basil

2-pinch of red pepper flakes

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Slice the spaghetti squash lengthwise and drizzle with 1 tablespoon of oil all over the cut sides of the squash halves.

2.   Sprinkle with salt and pepper.

3.   Place cut side down on a prepared baking sheet

4.   Bake for about 45-50 minutes or until tender enough to scrape into strands.

5.   Add cauliflower florets to another prepared roasting pan.

6.   Toss with remaining oil and next 4 ingredients.

7.   Roast for about 30 minutes or until golden brown.

TO MAKE THE SAUCE:

1.   In a blender combine coconut milk, and next 6 ingredients:

2.   Process until completely smooth and creamy.

3.   Stir in basil + red pepper flakes.

4.   Remove squash and cauliflower from the oven.

DIRECTIONS:

1.   Scrape the squash into strands and toss with coconut sauce.

ENJOY DAN:                                                         LAUGH-LOVE-EAT SQUASH!!