•2 cans Organic Coconut Milk (full fat) •3 cups of spaghetti squash strands •1 tbs Grassfed Organic Ghee •1+ tsp freshly ground cardamom seeds (remove pod, just use seeds), adjust to taste •2-3+ tbs Raw Honey, adjust to taste (I think raisins add sweetness, but the hubby likes it SWEET) •Golden raisins •Sliced almonds

Instructions 1.Prepare spaghetti squash using the oven method (below) to achieve "noodles". 2.Heat ghee in pan and stir-fry the dry spaghetti squash strands. Then, stir-fry nuts and raisins. 3.In another saucepan, add coconut milk and bring it to a boil. Reduce the heat slightly, add honey, ground cardamom and stir. 4.After about 10-15 minutes, once the milk has thickened a bit, add the ghee-coated spaghetti strands. Stir for a few more minutes, garnish with ghee-coated nuts and raisins and then serve. To prepare squash using the oven method: 1.Preheat oven to 375. 2.Cut the squash in half, scoop out the seeds, and brush on some ghee to the cut sides. 3.Place squash cut side down in a baking dish. 4.Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).