Cut off the ends off the squash and then cut in half lengthwise. Scoop out the seeds (or leave them in if you'd like). Lay the flat side down and cut in 1/2" slices.

Lay on a baking sheet and rub with enough coconut oil to coat, as much curry powder as wanted, and a pinch of salt. If you like mild spice then use just a sprinkle of curry so there's a very light coating (around 1 teaspoon or so for 1 medium squash). If you love spice then add a heavy coating (more like 1 tablespoon).

Spread them flat and bake 400°F for 20-30 minutes, flipping halfway through.

Alternatively for a quicker roast, instead of baking, broil for several minutes on each side being careful not to let burn. Then turn off the oven, close the door, and let continue to cook for a few more minutes until soft.

Scoop out as much avocado as desired into a bowl (if using an immersion blender) or standing blender. 1/2 of an avocado will make enough for 1 medium size squash. Add as much lime juice as wanted depending on how tart you like. For 1/2 an avocado, try starting with 1/4 of lime. To this, add a heavy pinch of garlic powder and a sprinkle of salt and kelp.

Using an immersion or regular blender, blend with water until desired consistency (as thin or thick as you want). Taste. Mix in more lime or garlic if needed.

Once the squash is roasted to soft, drizzle with the avocado lime sauce and finish with a sprinkle of fresh parsley. Enjoy!