b'S QUAS H IS L A N D vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTroasting pan or baking sheet, blender or immersion blenderI N G R E D I E N T S Kaffir lime leaves can be found fresh in Asian markets, or the dried version online.1 spaghetti squash,medium2 Tbsp vegetable oil D I R E C T I O N S Preheat the oven to 350F. Using your hands, rub the outside of the 1 can coconut milk spaghetti squash and the bell peppers with 1 tablespoon of the vegetable oil. Place on 3 cloves garlic the roasting pan or cookie sheet and place in the oven. Roast for 10-20 minutes until the skin on the bell peppers has multiple brown and black spots. Remove the peppers 4 Kaffir lime leaves and place into a bowl, returning the squash to the oven for an additional 40-50 minutes. 2 red bell peppers When done, the spaghetti squash should yield gently when pressed with a spoon.2 Tbsp cornstarch c filtered cold water While the spaghetti squash is roasting, wait for the peppers to cool. Once cooled, usec pumpkin seeds your hands to remove the loose skins from the peppers. Cut the peppers in half and remove the seeds. Set aside one half for garnish.salt & pepper to tasteWhen the squash is done roasting, place in refrigeration and let cool (about 1 hour).Cut the squash in half. Scoop out the seeds and discard. Use a fork to shred the squash into strands and remove it from the skin. Discard the skin.In a medium saucepan, place the remaining 1 tablespoon of vegetable oil. Heat on medium high heat, then add the whole garlic cloves. Saute, stirring, until blistered and light brown (about 1 minute). Place the coconut milk and roasted bell peppers into the pan along with the Kaffir lime leaves. Increase the heat and bring to a boil, stirring frequently to prevent scorching. Once boiling, decrease the heat to low and simmer for 3-4 minutes. In a small bowl or ramekin, combine the cornstarch and filtered water and whisk until smooth. Whisk in the slurry while stirring constantly. Keep stirring for 30 seconds more, then turn off the heat. If using an immersion blender, blend the mixture until smooth including the Kaffir lime leaves. If using a regular blender, work in batches to blend the mixture until smooth. Add salt and pepper to taste.Bring the mixture back up to a simmer, then add the shredded roasted squash and heat through. Slice the reserved roasted pepper for garnish in thin strips. To serve, place a portion of squash on each plate. Top with the sliced roasted peppers and pumpkin seeds. 64 fall'