1 large spaghetti squash (about 5 cups cooked)
2 cups mushrooms
4 large handfuls spinach
1 onion, diced
1.5 T grass-fed butter
2 cups chicharonnes.
Cream Sauce Ingredients:
2 cups cauliflower, steamed
1/2 cup full fat coconut milk (canned)
1 t grass fed butter
3 garlic cloves
1/4 cup nutritional yeast
1 T maple syrup
1 tsp salt
Optional: 4505 Chicharonnes
Roast or steam spaghetti squash and scoop out, set aside.
Steam 2 cups of cauliflower, set aside.
Preheat oven to 375.
Chop mushrooms, onion, garlic, and shallots.
Sauté mushrooms, onion, and spinach in 1/2 T grass-fed butter and salt. After cooked, set aside.
Sauté garlic and shallots in 1 tsp grass-fed butter.
Blend cooked garlic and shallots with nutritional yeast, steamed cauliflower, coconut milk, maple syrup, and sea salt until creamy.
Mix all ingredients together and sprinkle with fresh cracked pepper. Top with spinach and crushed up chicharonnes if you are feeling extra fancy.
Bake in the oven at 375 for 20 minutes and enjoy!