Spaghetti Squash Alfredo (vegan, paleo)
Ingredients
1 spaghetti squash
1 can full fat coconut milk
2 cloves garlic, minced
1 zucchini, chopped
1 8oz package sliced mushrooms
Oil for frying
Directions
Preheat oven to 375F.
Cut the spaghetti squash in half lengthwise. Place the flat side down on a baking sheet and cook for 40-45 minutes. It’s ready when you can easily insert a knife into the outer skin. With a fork, scrape out the spaghetti strands and pour them into a large bowl.
In a saucepan, heat the oil and garlic over medium-low heat, tossing the garlic around. After a minute or two, add in the mushrooms and the zucchini. Cook them to your liking and then pour the coconut milk. Bring to a boil. Add in the spaghetti squash and toss to coat nicely.
Top with sliced chicken breast to make this a full meal. Basil makes a really nice garnish for this meal.