INGREDIENTS
1 tsp
Garlic
1
Herbs
1 cup
Pumpkin puree
1
Spaghetti squash, medium size
1/3 cup
Coconut cream
1
Black pepper, ground
1/2 tsp
Chili pepper or cayenne
1
Sea salt
1 tbsp
Oil
1 tbsp
Olive oil
1 tbsp
Oil or butter
baking pan
optional 2 - 3 tbsp broth to thin out
see notes for scallop substitutes