Spaghetti Squash With Chiles, Lime, And Cilantro

• 3 pounds spaghetti squash (about 1 squash)
• 1 small red onion, finely diced
• 1 hot chile, finely diced
• 2 tablespoons freshly squeezed lemon or lime juice, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons melted coconut oil or olive oil
• 1/2 cup roughly chopped fresh cilantro, plus more to taste

1. Preheat the oven to 375u0b0 F. Place squash in a buttered baking dish or sheet pan. Use a sharp knife to puncture the skin in several places-this will prevent it from exploding in the oven. Roast for 60 to 75 minutes or until lightly browned. Remove from the oven and let cool briefly.
2. Meanwhile, place the onion and chile in a small bowl and cover with 2 tablespoons of the lime or lemon juice. Season with a pinch of kosher salt.
3. When squash has cooled slightly, cut it in half. Scoop out the seeds and reserve for another use. Drag a fork across the flesh of the squash, pulling up the strands. Transfer to a large mixing bowl. You should have about 3 cups. Season with 1 teaspoon salt. Pour the macerated onion and chiles over top. Pour over 3 tablespoons melted coconut oil and all of the cilantro. Toss and taste. Add more salt, if necessary, and another tablespoon of lime or lemon or coconut oil to taste.

red onion, hot chile, freshly squeezed lemon, kosher salt, coconut oil, fresh cilantro

Taken from food52.com/recipes/63142-spaghetti-squash-with-chiles-lime-and-cilantro (may not work)