From the October/November 2017 issue
Serves 4


  • 3 cups cooked spaghetti squash (see note below)
  • 2-1/2 cups canned coconut milk (about 1-1/2 cans)
  • 1-1/4 cups unsweetened shredded coconut
  • 2 medium ripe bananas, mashed
  • 2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • For topping: sliced bananas, shredded coconut, coconut milk, and maple syrup (optional)


Combine the squash, coconut milk, coconut, bananas, cinnamon, and salt in a large sauté pan or skillet over medium-high heat. Bring to a boil. Reduce

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