Spaghetti Squash done Goan style

Many recipes for Spaghetti squash result in this unique vegetable being drowned in spaghetti sauce and served as a substitute for pasta.  I have found this presentation quite unimaginative and frankly does not satisfy my palate when I have a yearning for pasta.
This wonderful squash is low in carbohydrates and calories, and is said to contain almost all essential vitamins and minerals in small quantities.  This is a "veggie" that kids of all ages can enjoy.
I got a little creative and pulled from my Goan roots a pumpkin recipe my mother often cooked at home - simple ingredients but packed with loads of flavor. 

Ingredients

1 spaghetti Squash
1 red dried chili
1 tablespoon cumin seeds (jeera)
salt and pepper to taste
2 tablespoon coconut or olive oil (or preferred oil)
2 tablespoon of grated coconut (optional)

Method

Preheat the oven to 375 F

Line a baking sheet with foil.  Place the squash on it and pierce all over with a skewer or other sharp object.

 Bake for 1 hour in the preheated oven (less if using a convection oven)

 Remove. Cut the ends off and then cut the squash in half lengthwise.

Remove and discard the center tissue with the seeds using a spoon.

Next use a fork to remove the pulp, by scraping in long strokes along the inside of the squash. Keep aside

Heat the oil in a fry pan.  When hot add the red chili and the jeera and cook gently for a few minutes. Do not let the spices burn.

Toss the pumpkin in the pan and stir fry till the spices are nicely incorporated and the pumpkin has dried out a little.  Add salt and pepper to taste and stir well.

Add the coconut last and stir till heated.  Serve and enjoy as a side dish.