|10 min||1 h||4|
|1 squash||Spaghetti squash|
|1 can(s) (15oz)||Coconut milk, sweetened (full fat)|
|2 clove(s)||Garlic (minced)|
|1 large||Zucchini (chopped)|
|1 package, sliced (8 oz)||White mushrooms|
|1 tbsp||Coconut oil (for frying)|
Preheat oven to 375F.
Cut the spaghetti squash in half lengthwise. Place 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 layer. With a fork, take out the spaghetti strands and pour them into a large bowl.
In a saucepan, heat oil and garlic over medium heat, tossing the garlic around. When it’s nice and brown, 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.