Thai-Flavored Avocado and Spaghetti Squash Salad

serves 4

• 1 small Spaghetti Squash, roasted whole to tender 45 minutes to an hour in a 400 degree oven

While it is still hot, cut it in half. Remove seeds. Remove spaghetti strands with a fork into a bowl. Get what you can and allow the rest to cool for easy removal later.
Add:

• 1-2 T fresh butter
• Pinch salt
• Pinch fresh cracked black pepper
• 1 small onion, sliced thin and rinsed under cold water

Mix well together. Then add:

• A squeeze of Siracha (Thai hot chili sauce)
• A squeeze of Tiparos fish sauce
• 1 lime’s juice
• 2 cloves garlic, pounded
• A pinch of ground ginger
• 1 avocado, diced
• 1 bunch of coriander, chopped

Mix well. Taste. Adjust seasonings to your palate.
Taste again.

Options:
Add fresh shrimp, raw tuna, or tomatoes. Alternatively use Chinese parsley to replace the coriander.

This is phenomenal. Especially if you like fresh Thai salads like green papaya salad or vermicelli salad.