Ingredients
- ▢2 tablespoons coconut oil
- ▢2 tomatoes diced
- ▢4 green onions finely chopped
- ▢3 cloves garlic grated
- ▢1 teaspoon iodized sea salt
- ▢1 bundle of spinach washed and chopped or 1 cup of frozen spinach completely thawed
- ▢2 cups of diced pumpkin / calabaza squash / butternut squash frozen pumpkin works well
- ▢1 whole cauliflower riced or (16 ounces of premade riced cauliflower)
- ▢1 tablespoon dried thyme preferably Guyanese thyme
- ▢¼ teaspoon black pepper
- ▢1 wiri wiri or similar chili pepper e.g. scotch bonnet. Used whole for flavor and not for heat (completely optional)
- ▢2 cups canned coconut milk
Instructions
- Bring a skillet up to temperature on medium heat, then add coconut oil.
- When coconut oil is hot and melted add tomatoes, green onions, and garlic.
- Sauté for a few minutes then add the spinach and pumpkin / calabaza squash / butternut squash followed by the salt, dried thyme, and black pepper.
- Continue to sauté for about two minutes mixing together all of the seasoning and other ingredients.
- Then add one cup of coconut milk, cover reduce the heat to simmer and cook until squash is fork tender.
- Next add the riced cauliflower, the remaining coconut milk and wiri wiri pepper (if using).
- Mix together well, then cover and let simmer until the riced cauliflower is tender but not mushy. This should take between 5-8 minutes.
- Then remove from the heat. Dish should have a wet appearance but not soupy. As it cools it may become a bit dryer
- Serve as is or with your favorite protein. (Metemgee)
