Ingredients:
- 2 pounds spaghetti squash
- 1 ½ cups full fat coconut milk OR 2 ½ cups light coconut milk
- ½ cup water if you are using full fat coconut milk
- 1 tablespoon Thai red curry paste
- 4 cloves garlic, minced
- 1 tablespoon cilantro
Method:
- Chop the spaghetti squash in half. Remove the seeds. Prick some holes on the top of the spaghetti squash with a fork.
- Add coconut milk and water to the crock-pot. Add curry paste and garlic. Mix well.
- Now place the squash with its cut side down.
- Close the lid. Select Slow cook option and set the timer for 2 hours. When done, let the steam release naturally.
- When done, remove the squash from the pot. Scoop out the squash into a bowl and mash it.
- Transfer it back to the pot. Mix until well blended with the coconut milk mixture.
- Garnish with cilantro and serve.