Coconut LIme Spaghetti

Since changing our diet to "Eating Real Food" we prefer to make our own sauces. The store bought ones tend to be loaded with ingredients that are hard to pronounce and have tons of extra sugar. In doing this, one of our staples that we buy at the grocery store each week is coconut milk! In most grocery stores, it is found in the Asian food section. Buy the FULL FAT version. These are GOOD FATS from coconuts, and therefore there is no need to be afraid of them! Getting good fat in your diet is essential for many of our systems. (Healthy skin, hormone balance, and vitamin D absorption, just to name a few!)

We also aim to get as many servings of vegetables in as we can, so subbing out traditional pasta for Spaghetti Squash is an easy swap. It helps us to control our blood sugar better while giving us more nutrients (and less carbohydrates for you carb counters out there!)

Now onto the Recipe!



  • Coconut Oil
  • 1 can of Coconut Milk
  • 1 Lime
  • 1-2 TBSP minced garlic
  • 1-2 medium onions
  • Spaghetti Squash
  • Pulled Pork - about 1 pound**
  • Salt
  • Pepper


  1. Prepare spaghetti squash: Stab several holes and place the squash on a baking sheet. Bake for approximately 1 hour at 350 degrees. Half, remove seeds, and scoop out squash. (You can do this ahead of time, and have it in the fridge ready to roll).
  2. Make Coconut Lime Sauce: Saute chopped onions and minced garlic in coconut oil over medium high heat until the onions are softened. Add the zest of one lime and salt and pepper to taste. Add the can of coconut milk and the juice of the lime, combine.
  3. Combine: Add the pulled pork and spaghetti squash and heat through.
  4. Serve and enjoy.

**You could use chicken, shrimp, or any other protein in place of the pork. We had smoked a pork shoulder a few days before and had it on hand, so that's what we used.  You could also add many other vegetables.

If you make other variations, let us know so we can try it out! 

Dr. Jared Thomure