Spaghetti Squash with a Thai Twist

Half the spaghetti squash lengthwise and remove the seeds.

Either submerse the squash halves in a pot of boiling water and cook for 45min or until the flesh pulls away in threads with a fork.

Or lay cut side down in a roasting pan with an inch or two of water. Bake at 375 for 45 min or until the flesh pulls away in threads with a fork.

Once cooked remove and let cool until it can be handled comfortably.

Using a spoon or fork remove the flesh of the squash so it looks like spaghetti. Allow the squash to drain to remove excess liquid.

When you are close to ready to serve:

In a large pot or high sided pan empty the can of coconut milk over medium high heat.

Add the garlic and Sambal and stir to incorporate.

Add the Kafir Lime Leaf and let it simmer for a few minutes.

Add the strained squash to the liquid and mix thoroughly.

When the squash is heated through, add the bacon and fontina cheese and mix to distribute and melt the cheese.

Serve immediately!

Note: The amount of cheese and bacon is up to you. I kept it to these amounts since the hubby is in denial about his lactose intolerance and I need to protect him from himself!