• In a food processor, add onion, garlic, serrano pepper and blend well.
• Heat oil in a saucepan on medium heat and then add the pureed onions, garlic and serrano pepper to the pan along with a pinch of salt. Saute for 7-10 minutes.
• Add the spices and after a minute, add the tomato paste, pumpkin puree and bell pepper. Mix well.
• Add coconut milk. Stir and simmer for 10 minutes or until the pumpkin puree absorbs the milk.
• Pour the creamy pumpkin sauce into a large bowl, along with the cooked spaghetti squash and cooked chicken. Mix well.
• Add the whisked egg to the bowl, mix well, then pour everything into a casserole dish.
• Bake at 350F for 30-40 minutes.
• Serve.

To prepare squash using the oven method:

• Preheat oven to 375.
• Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
• Place squash cut side down in a baking dish.
• Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

To make Chicken:

• Bring a pot of water to a boil.
• Carefully add chicken pieces and any seasonings you’d like to the boiling water.
• After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
• Remove chicken from pot and set aside. Once cool, remove chicken from bones.
• Save the broth - it’s liquid gold! (I normally strain before using)