Ingredients
1 spaghetti squash
1 can coconut milk
1 can pumpkin puree
1/2 teaspoon dried rosemary (substitute fresh if you can!)
3 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
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Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Pump + stoppers — remove air, keep opened wine fresh for a week
Rough bronze-die texture grips sauce — artisan dried pasta
Grow chayote — mild squash for soups, slaw, pickles, stir-fry
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Cook the spaghetti squash. This can be done in the microwave oven (cut it in half, poke some holes in the skin, lay one half face-down in a microwave-safe dish and nuke it for 9-11 minutes or so) or the conventional method (which I prefer). Poke holes in the spaghetti squash with a fork or knife. Bake at 375 degrees for an hour on a shallow pan, rotating once or twice. Allow squash to cool and cut in half, lengthwise. Remove seeds and pulp (seeds can be roasted just like pumpkin seeds!). Using a fork, remove the flesh of the squash, which will separate into spaghetti-like strands. Set aside. In a medium saucepan, heat olive oil over low heat and add rosemary and garlic, stirring until fragrant. Pour in the can of coconut milk and the can of pumpkin and stir it real good. Turn the heat up to medium and cook until the sauce is warm all the way through. I'd say you only need to cook this for 5-8 minutes or so, and then combine it with the spaghetti squash! Salt and pepper to taste, and you'll be golden (quite literally, look at that photo!).