Ingredients

The following ingredients have 4 Servings
  • 1 large or 2 medium spaghetti squash
  • 2-3 tbsp ghee (or make your own)
  • 1 lb mushrooms (sliced (I used a combination of button, shiitake and oyster))
  • 1 small onion (chopped)
  • 1/2 cup raw cashew butter
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh sage (finely chopped)
  • 1 tsp fresh thyme (finely chopped)
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper
  • 2 cups water
  • 3.5 oz baby spinach leaves

Instruction

  • Preheat the oven to 375F
  • Cut the squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  • Turn the squash flesh side down and bake in the oven, uncovered, for about 60-75 minutes, until softened and the flesh can easily be pierced with the tip of a sharp knife.
  • About 10 to 15 minutes before your squash is done baking, melt the ghee in a skillet set over high heat and add the mushrooms. Cook them until nice and golden brown, then lower the heat to medium, add the onion and let it sweat for 3-4 minutes, until softened and translucent.
  • While the mushrooms and onions are cooking, add the raw cashew butter, Dijon mustard, sage, thyme, salt and pepper to a large glass measuring cup and mix well with a whisk until completely combined. Add the water, about ¼ cup at a time and mix well between each addition, to avoid the formation of lump and ensure that the sauce will be smooth and creamy.
  • Pour that cream over the cooked mushrooms and onions, turn the heat down to low and mix until well combined.
  • Throw in the chopped spinach and delicately mix them in. Kill the heat and let the sauce sit for a few minutes while the spinach wilts, then give it a final stir. If you feel the sauce is too thick, feel free to add a little bit more water.
  • When your squash is done baking, remove it from the oven and let it cool for a few minutes, then gently scrape the flesh with a fork so to form strands that resemble spaghetti.
  • Transfer those strands to shallow bowls or plates and top with the creamy mushroom sauce.