Coconut Baked Spaghetti Squash

Coconut Baked Spaghetti Squash
There are tons of Spaghetti Squash recipes circulating about this time of year, but I guarantee you've never seen one like this. This sweet and savory bake taste so good I almost ate one whole half while it was still cooling on the stove. You'll be able to tell by the ingredients that I was on a coconut theme for this recipe. It may sound like a strange combination, coconut and squash, but they are delicious together, trust me.
Recipe type: Main, Side
  • 1 Spaghetti Squash halved and seeds scooped out
  • Coconut Sugar (date sugar or brown sugar works too)
  • 2 tbsp of Coconut Oil
  • Shredded Unsweetened Coconut (ribbon style)
  • Sea Salt
  • Pecans
  1. Bake Spaghetti Squash at 400 for one hour.
  2. Make sure all seeds are scooped out and then sprinkle a generous amount of coconut sugar, coconut oil, a handful of shredded coconut, pecans, and a pinch of sea salt.
  3. Put back in the oven and bake for an additional 5-10 minutes until sugar is caramelized.
  4. Serve by mixing everything together with a fork.
Spaghetti Squash serves up a nice dose of Vitamin C, A, and B-6. It also has anti-inflammatory properties and helps to regulate blood sugar. One of my favorite things about spaghetti squash is that it's filling, feels like your eating pasta, but is low in calories and high in fiber.

Coconut has so many health properties that there are entire books written about it. But just to name a few; coconut supports cardiovascular health, helps prevent and treat Alzheimer's, aids in weight loss, reduces cravings, aids in digestion, is anti-inflammatory, antiviral, and anti-fungal. Basically if there is one food that you should eat every day it should be coconut, in whatever form you can get it in.