Spaghetti Squash with Creamy Mushroom Sauce Recipe

5 from 1 vote

A flavor-packed mushroom sauce served over a big pile of Paleo noodles: enjoy it as a side dish or add some protein for a main course.

Course Main Course

Cuisine Italian

Keyword creamy, mushroom, spaghetti squash

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 417kcal

Cost 15

Preheat your oven to 350 F.
Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
1 spaghetti squash
Combine all the ingredients for the sauce in a saucepan placed over medium-low heat. Heat until thickened, whisking the whole time, and set aside.
1 onion, 1 cup coconut milk, 2 tbsp. ghee or butter, 2 garlic cloves, 1 tsp. dried oregano, Sea salt and freshly ground black pepper
Place a skillet over medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).
3 cloves of garlic, 1 tsp. onion powder
Add the pancetta as well as the mushrooms and cook until the mushrooms are soft.
4 oz. pancetta, 1¼ cup Shiitake mushrooms
Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.
Sea salt and freshly ground black pepper
Use a fork or spoon to scoop the stringy flesh from the squash.
Serve the squash with creamy mushroom sauce on top.