Yields: 4 Servings
Ingredients
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Fresh Spaghetti Squash (prepared): 1.0 lb (16.0 oz or 454 g)
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Olive Oil or Coconut Oil (melted): 1.5 tbsp (approx. 0.7 oz or 21 g)
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Tapioca or Arrowroot Flour: 1.0 tbsp (approx. 0.4 oz or 10 g)
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Coconut Milk: 1.0 cup (approx. 8.5 oz or 240 g)
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Coconut Milk Cheddar Cheese (grated): 1.0 cup (approx. 4.0 oz or 113 g)
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Garlic: 1 clove (peeled and lightly crushed)
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Sea Salt: 0.5 tsp for sauce, plus extra to taste (approx. 0.1 oz or 3 g)
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Black Pepper: 0.5 tsp for sauce, plus extra to taste (approx. 0.04 oz or 1 g)
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Nutmeg: 1 pinch (approx. 0.02 oz or 0.5 g)
Preparation
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Warm the Bowls Bring 4.0 quarts of water to a boil in a large pot. Using a ladle, fill four individual serving bowls with approximately 0.5 cup of the boiling water each. Set these aside to warm the bowls while you finish the sauce.
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Make the Base Sauce In a saucepan over medium heat, whisk together the 1.5 tbsp of oil, 1.0 cup of coconut milk, the crushed garlic clove, 0.5 tsp sea salt, 0.5 tsp pepper, and the pinch of nutmeg. Whisk in the 1.0 tbsp of flour to thicken. Once heated and combined, remove the pan from the heat. Discard the garlic clove. Stir in the 1.0 cup of grated cheese until melted. Cover and set aside.
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Combine and Serve Return the Alfredo sauce to low heat. Add the 1.0 lb of prepared spaghetti squash to the pan. Cook gently, tossing the pasta with tongs to coat every strand, for about 1.0 minute until everything is heated through. Season with additional sea salt and pepper to taste.
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Plating Working quickly, empty the hot water from the serving bowls. Fill the warm bowls with the pasta and serve immediately.
