1 spaghetti (2 1/2- 3 pounds)
2 tablespoon coconut oil
1 yellow onion (about 8 ounces)
4 cloves of garlic, minced
3/4 cup minced fresh parsley
Fine sea salt to taste
1. Place the oven rack in the middle position of the oven and preheat to 400 F (200 C)
2. Cut off the top and bottom of the spaghetti squash with a serrated knife. Slice it in half lengthwise. Scoop out the seeds and discard. Place both halves, cut side down, in a baking dish and add 1 inch water.
3. Bake for about 30 minutes, until the skin softens and gives a little when you push it with your finger. Do not overcook or the flesh will bee too mushy.
4. Transfer the spaghetti squash to a plate, cut side up, with a large slotted spatula. Let the squash cool a little bit before scraping out the flesh with a fork, making spaghetti noodles.
5. Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic and saute, stirring frequently, for about 10 minutes, until tender. Add the spaghetti squash noodles and parsley, and mix thoroughly.
6. Season with sea salt to taste. Serve hot.
Yields: 4-5 Servings
