Ingredients

The following ingredients have 4 Servings
  • 1 Spaghetti squash (halved lengthwise)
  • 1 tbsp extra virgin olive oil
  • ½ onion (finely diced)
  • 1 ½ cup carrots (finely diced)
  • ½ cup sliced celery (finely diced)
  • 2 cloves garlic (minced)
  • 227 g package cremini mushrooms (thinly sliced)
  • 1 tbsp thyme leaves
  • ½ tsp sweet smoked paprika
  • 1 ½ tsp dried oregano
  • ¼ cup gluten free flour
  • 2 ¼ cups unsweetened cashew milk
  • 2 rotisserie chicken breasts (shredded)
  • ½ cup frozen peas
  • Thyme leaves (for garnish)
  • Salt and pepper (to taste)

Instruction

  • Preheat oven to 400 F. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the insides of the squash with olive oil and sprinkle with salt and pepper.
  • Place the squash cut side down on the baking sheet and poke a few holes in the top. Roast for 30-45 minutes or until its fork tender. Remove and allow to slightly cool, then shred the insides with a fork. Set aside.
  • Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, carrots, celery, garlic, mushrooms, thyme, paprika, and oregano and cook until the vegetables soften, about 7 minutes. Add in the flour and stir until it coats the vegetables. Add the cashew milk and cook over medium low heat until the sauce thickens.
  • Add in the chicken, peas and then season with salt and pepper, to taste.
  • Serve on top of the pulled spaghetti squash and garnish with thyme leaves.