Curry Veggie Noodles

1. Cook the spaghetti squash. I usually cut it in half, scrape out the seeds and fill the wells half full of water. Place them in the microwave and cook for 5 minutes or so for a small one. It can be upwards of 15 minutes for a large one. Allow to cool and scrape sides into spaghetti strands.
2. Prepare the sauce while the squash is cooling. Heat the coconut oil in a saucepan on medium heat.
4. Add in the spelt flour, whisking to combine and soak up the oil.
5. Allow to darken before adding the milk 1/4 cup at a time, letting it thicken between each addition. If you want a saucier consistency, add more milk.
6. Once you reach the consistency of choice, add the curry, onion flakes, turmeric, paprika, and nutritional yeast.
7. Mix thoroughly.
8. Add spaghetti squash strands to the thickened sauce.
9. Top with salt and pepper to taste.
10. Spoon the mixture into a bowl.
11. Garnish with more salt and pepper, red chili flakes, and nutritional yeast if desired.