Ingredients

2 Tbsp coconut oil or avocado oil

2 tsp finely chopped ginger

2 cloves of garlic minced

2 Tbsp green curry paste

2 Tbsp coconut sugar

1 can full fat coconut milk

1 Tbsp coconut aminos

Juice and zest of 1 lime

1 cup snap peas halved

1 cup chickpeas

1 large spaghetti squash roasted

1/2 small red onion thinly sliced

Sea salt and black pepper to taste

1 small handful rough chopped peanuts

Small pinch of chili flakes (optional)

Small bunch cilantro leaves for garnish

Lime wedges to squeeze over the top

1 tsp arrowroot powder

1 Tbsp water

Instructions

1. Heat oven to 350 degrees.
   
   
2. Cut spaghetti squash down the middle, rub with a small amount of oil and season with salt and pepper.
   
   
3. Place face down on a parchment paper lined baking sheet and roast for 20-30 minutes. Squash should be soft enough to pull with a fork.
   
   
4. Set aside.
   
   
5. Heat oil in a medium sized sauce pot to medium heat. Add ginger and garlic and sauté for 1 min.
   
   
6. Add curry paste and toast evenly for one minute.
   
   
7. Add coconut milk and bring to a low boil.
   
   
8. Reduce heat and add coconut aminos, lime zest and juice and coconut sugar. Cook for 5 minutes stirring occasionally.
   
   
9. Mix water and arrowroot powder in small bowl creating a slurry to thicken sauce. Pour the mixture into the sauce while whisking at the same time.
   
   
10. Add a pinch of salt to taste.
    
    
11. Add in snap peas and chickpeas. Reduce heat to low and set aside
    
    
12. Pull the spaghetti squash with a fork to make spaghetti and place on plates.
    
    
13. Pour sauce over the top and garnish with peanuts, cilantro, red onion, chili flake and lime.