Creamy Mushroom Sauce over Spaghetti Squash
Ingredients
The squash
-
1
large or 2 medium
spaghetti squash
The sauce
-
2-3
tbsp
ghee
-
1
lb
mushrooms, sliced
-
1
small
onion, chopped
-
½
cup
raw cashew butter
-
2
tbsp
Dijon mustard
-
1
tbsp
fresh sage, finely chopped
-
1
tsp
fresh thyme, finely chopped
-
½
tsp
salt
-
½
tsp
ground black pepper
-
2
cups
water
-
3.5
oz
baby spinach leaves
Instructions
- Preheat the oven to 375°F.
- Cut the squash in half and remove the seeds, then drizzle with olive oil and season with salt and pepper.
- Place the squash flesh side down on a baking sheet and bake for 60-75 minutes until tender.
- In a skillet, melt ghee over high heat and add mushrooms, cooking until golden brown.
- Lower the heat, add the chopped onion, and cook until softened.
- In a measuring cup, combine cashew butter, Dijon mustard, sage, thyme, salt, and pepper, then whisk in water gradually until smooth.
- Pour the mixture over the mushrooms and onions, reduce heat, and mix well.
- Add spinach and stir until wilted, adjusting thickness with more water if necessary.
- Once the squash is done, scrape the flesh into strands and serve topped with the mushroom sauce.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
24g
Total carbohydrates
26g
Total protein
11g
Sodium
436mg
Cholesterol
19mg
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