Spaghetti Squash & Cashew Milk Cream Sauce
Ingredients
The spaghetti squash
The cashew milk cream sauce
-
4
tbsp
brown rice flour
-
4
tbsp
coconut oil or ghee
-
2 ½
cups
cashew milk
-
¼
tsp
garlic powder
-
1
tsp
Herbamare seasoning
-
to taste
ground pepper
-
to taste
cinnamon
Instructions
- Cook the spaghetti squash whole in a slow cooker with 2 cups of water until tender.
- In a pot, melt coconut oil or ghee and add brown rice flour to create a roux.
- Whisk in cashew milk gradually, allowing it to thicken.
- Add garlic powder, Herbamare seasoning, and ground pepper to the sauce.
- Sprinkle cinnamon over the sauce before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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