INGREDIENTS

 

1 spaghetti squash, halved lengthwise and seeded;

4 oz. pancetta, chopped;

1¼ cup Shiitake mushrooms, chopped;

1 onion, chopped;

3 cloves of garlic, minced;

Sea salt and freshly ground black pepper;

 

Creamy Sauce

1 cup coconut milk;

2 tbsp. ghee or butter;

2 garlic cloves, minced;

1 tsp. onion powder;

1 tsp. dried oregano;

Sea salt and freshly ground black pepper;

INSTRUCTIONS

 

1. Preheat your oven to 350 F.

 

2. Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.

 

3. Combine all the ingredients for the sauce in a saucepan placed over a medium-low heat. Heat until thickened, whisking the whole time, and set aside.

 

4. Place a skillet over  a medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).

 

5. Add the pancetta as well as the mushrooms and cook until the mushrooms are soft.

 

6. Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.

 

7. Use a fork or spoon to scoop the stringy flesh from the squash.

 

8. Serve the squash with creamy mushroom sauce on top.

 

Serves 4.