Prep Time:

10 min

|

Cook Time:

45 min

Makes 4 servings

Ingredients

• Spaghetti Squash Noodles
  1 spaghetti squash, cut in half
  4 cups crimini mushrooms
  6 garlic cloves
  ½ teaspoon smoked paprika
  1 tablespoon coconut oil (optional, omit for oil-free)
  1 cup Mushroom "Cream" Sauce (below)
  3 stalks green onions, chopped

• Mushroom "Cream" Sauce (Makes 3 cups)
  2 cups shiitake mushrooms
  4 garlic cloves
  1 tablespoon coconut oil
  sea salt, to taste
  2 cups coconut milk
  2 tablespoons coconut cream (thick part of the milk)
  1 knob ginger
  1 lemon, juiced

Directions

1. Set your oven to 400 degrees Fahrenheit. In a baking tray, pour in a half-inch of water and place the spaghetti squash flat (cut) side down. Bake for 35 to 45 minutes. Sauté the crimini mushrooms with the garlic and paprika in coconut oil or water and set aside.

2. To prepare the Mushroom "Cream" Sauce, sauté shiitake mushrooms and 2 cloves of garlic in coconut oil. Add sea salt to taste. Blend the coconut milk, coconut cream, remaining garlic, ginger, lemon, and the cooked mushrooms in a blender. Set aside.

3. Once the spaghetti squash is cooked through, fork out the spaghetti squash noodles in a bowl. Pour one cup of the Mushroom "Cream" Sauce onto the noodles and top with the crimini mushrooms and green onions. Store the remainder of the sauce in the refrigerator for future use.

   
   © 2019 Muneeza Ahmed