Spaghetti Squash Garlic Noodles

• Vegan
• Gluten free

• Produce

  • 5 cloves Garlic
  • 3 Green onions
  • 1 tbsp Porcini mushroom, powder
  • 1 Spaghetti squash (about 3 pounds, medium

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Butter or olive oil
  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 3 tbsp Coconut aminos

Found on thejoyfulfoodie.com

Ingredients

• 1 medium spaghetti squash, about 3 pounds
• 2 Tbs browned butter or olive oil
• 5-8 cloves garlic, minced or pressed
• 1-2 Tbs sesame oil
• 3-5 Tbs coconut aminos
• 1 Tbs porcini mushroom powder*
• 3 green onions, chopped
• salt to taste

Directions

• Preheat oven to 375°F
• Poke squash with a fork all over and place in the preheated oven. Roast at 375°F for 1 hour.
• Remove squash from oven and let rest until cool enough to handle.
• When squash is cool enough to touch, cut the stem off the squash then slice the squash in half lengthwise.
• Scoop out and discard the seeds then use a fork to shred out the squash noodles
• In a medium sized pan, heat the browned butter or olive oil over medium-low heat until hot.
• Add the garlic and stir until fragrant.
• Add the mushroom powder, coconut aminos and squash and stir until combined and heated through.
• Remove from heat and add sesame oil and salt to taste.
• Top with green onion.