Bittermelon, Mango, Carrot and Sweet Pepper Spaghetti Squash Pasta with Almond Thai Basil Pesto.

Bitter melon has been used in Asian, specially Indian cooking since a long time. The fruits have great nutritional value. It contains nearly all the essential nutrients required by human beings. It contains iron, calcium, potassium, beta-carotene, vitamin B1, B2, B3 and also vitamin C. It is effective in treating skin diseases or skin infections, eczema, and even skin sores.
It has anti-viral properties and can be used for treating herpes virus. It is also used for indigestion. It is widely used for its anti-inflammatory properties.
It is most effective for its detoxifying and cleansing properties. It helps in lowering blood pressure, blood sugar and also body temperature. It is even believed that the extract can be used against cancer, as it helps in improving cell function of people suffering from cancer.

Serves two

For the pasta:
1 med spaghetti squash, sliced in half, seeds removed and baked at 400 in a baking pan with an inch of water for 30-40 mins until tender.

For the Sauce: 
1 small bitter mellon, seeds removed and chopped small
2 big pieces of dried mango or chilli rubbed dried mango, chopped small
1 sweet pepper chopped small
3-4 small carrots chopped small
1/4 tsp chopped fresh/powdered ginger
2 Green onion chopped small
2 tsp Tamari
2 tsp dk brown sugar or hoisin or organic ketchup, even honey (use less) (you want something sweet)
2 tsp lime juice or 1 tsp organic raw vinegar (I use raw coconut vingar) 
Chopped Thai Green Chillies


Pesto:
One bunch of basil, about 1 cup of leaves
1/2 cup almonds (soaked in water for a hour before)
Juice of 2 limes 
Garlic 
salt pepper
Coconut milk and Coconut oil

Make pesto in a food processor or blender.. add first four ingredients, blend on low to med while adding enough coconut milk/oil until it runs smooth.

Sauté all the veggies for the sauce in coconut oil, salt and pepper on med heat until tender, about 10 mins. Turn to low and add the cooked squash (shredded like pasta). Add all the liquid ingredients for the sauce. Stir and warm together until well combined and serve with a dollop of Thai Basil Pesto.