Spaghetti Squash and Asparagus with Coconut Sauce

We made this for lunches this week. I started with a few recipes but, it evolved to this. The sauce was so good! I think next time I make it, I'll try it on pasta.


Sauce
Zest of a lime
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut 
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
dash of cayenne pepper (optional)
1/4 cup coconut milk

Combine all ingredients in a food processor or blender. Process until combined.  
On 350, bake a spaghetti squash for 45 min to an hour, until done. Meanwhile, steam about a cup of asparagus. Scrape out the inside of spaghetti squash and separate strains into a bowl. Add asparagus and 3-4 TBS of pine nuts. Pour sauce over and stir to combine. Add salt and pepper as desired. May serve with rice.