For the Squash:

Cut off ends and then cut lengthwise. Scoop out seeds and lay flat side down and cut into ½” slices

Lay on baking sheet and rub with enough coconut oil to coat, add as much curry powder as desired and a pinch of salt (mild spice: 1 tsp of curry)

Spread flat and bake 400F for 20-30 minutes, flipping halfway

For the Sauce:

Scoop out avocado, add as much lime juice as desired ( for ½ avocado try starting with ¼ of a lime)

Add a heavy pinch of garlic powder and sprinkle with salt

Using a blender, blend with 2 tbsp water and taste. Mix in more lime, garlic if needed and add more water if too thick

Once squash is roasted to soft, drizzle with sauce and sprinkle with parsley. Enjoy!