1 ¾ cups (400 ml) coconut cream or you can use canned coconut milk

Preheat oven to 375 F and line a baking sheet with parchment paper

Trim ends of the squash and halve lengthwise. Scoop out seeds and place squash cut side down on the prepared baking sheet. Bake for 45 minutes, turn the heat off and leave the squash in the oven for 15 minutes or until ready to use

Sauté onions over medium-low heat until soft, about 5 – 7 minutes. Add garlic and spices and cook one more minute

While the onions are cooking, scoop out the squash. The squash should be tender and easily mashed with a fork. Add to onions and stir to combine with the spices

Add tomato sauce, coconut cream, apple cider vinegar and season with salt. Bring to boil and reduce heat to low. Cover and cook for 15 minutes, stirring occasionally