Creamed Yucca

Let's Cook

1. Step 1.

   Fill a medium pot with enough water to cover the yucca and add 1 tablespoon Himalayan pink salt. Set over medium-high heat and add the yucca pieces. Bring to a boil and cook until fork tender, about 20 minutes.

2. Step 2.

   While the yucca is cooking, place the whole green onions over an open-flame burner on the stove, or under a broiler, turning frequently, until charred and softened, about 5 minutes. Remove from heat and trim the root. Mince the green onions while they are still warm into a paste. Set aside.

3. Step 3.

   Drain the cooked yucca, discarding most of the starchy water but reserving a few tablespoons. Transfer the yucca roots to a large bowl. Add the charred onion paste and 2 tablespoons avocado oil, and mash with the back of a wooden spoon. Season with sea salt and freshly cracked black pepper to taste, but note the yucca should be well flavored from cooking in the salt water.

4. Step 4.

   Add ¼ cup coconut cream and stir until uniform. The mixture should be smooth and creamy, yet light and airy, with a few small chunky pieces. If needed, add a little reserved starchy water to adjust creaminess. Set aside.

5. Step 5.

   Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the insides of each half with 1 tablespoon coconut oil and sprinkle with 1 teaspoon fine sea salt. Place the squash cut side down on a parchment-lined baking sheet. Use a paring knife to slice three or four holes in the back side of each squash half.

6. Step 6.

   Roast the squash until fork tender and lightly browned on the outside, approximately 45 minutes. Remove from the oven and flip the halves over. Allow to cool slightly.

7. Step 7.

   When the squash is cool enough to hold, scrape all of the noodle-like flesh out of the shells. Fluff apart the squash strands with a fork. Serve alongside the creamed yucca.