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  • Spaghetti Squash with Creamy Mushroom Sauce

    1 vote
    Spaghetti Squash with Creamy Mushroom Sauce
    Prep time:
    Cook time:
    Servings: 4
    by Tina Smith
    58 recipes
    		 >
    paleoleap.com

    Ingredients

    • Ingredients
    • 1 spaghetti squash, halved lengthwise and seeded;
    • 4 oz. pancetta, chopped;
    • 1¼ cup Shiitake mushrooms, chopped;
    • 1 onion, chopped;
    • 3 cloves of garlic, minced;
    • Sea salt and freshly ground black pepper;
    • Creamy Sauce
    • Ingredients
    • 1 cup coconut milk;
    • 2 tbsp. ghee or butter;
    • 2 garlic cloves, minced;
    • 1 tsp. onion powder;
    • 1 tsp. dried oregano;
    • Sea salt and freshly ground black pepper;

    Directions

    1. Preparation
    2. Preheat your oven to 350 F.
    3. Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
    4. Combine all the ingredients for the sauce in a saucepan placed over a medium-low heat. Heat until thickened, whisking the whole time, and set aside.
    5. Place a skillet over a medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).
    6. Add the pancetta as well as the mushrooms and cook until the mushrooms are soft.
    7. Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.
    8. Use a fork or spoon to scoop the stringy flesh from the squash.
    9. Serve the squash with creamy mushroom sauce on top.

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