Tomato Coconut Spaghetti Squash
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
Instructions
  1. Cut spaghetti squash in half and remove the seeds. Place the halves cut-side down in a microwave safe glass pan. Cook for 8-12 minutes in the microwave until the skin is fork tender. Let the squash cool for 10 minutes. Heat Organic Coconut Oil in a medium saucepan over medium heat. Sauté onions for 5 minutes until translucent. Add diced tomatoes, coconut milk, and Tuscany Bread Dipper Herb Blend to the saucepan and bring to a simmer. Scrape the inside of the spaghetti squash out with a fork and stir into the saucepan. Serve as a side dish.
Recipe by My Recipes 4U at http://myrecipes4u.com/tomato-coconut-spaghetti-squash/