Spaghetti Squash with Roasted Mushroom and Garlic Sauce

• Gluten free
• Paleo

• Produce

  • 8 oz Baby bella mushrooms
  • 6 Garlic cloves
  • 1/3 cup Porcini mushrooms, dried
  • 2 sprigs Rosemary, Fresh
  • 2 1/2 lb Spaghetti squash

• Canned Goods

  • 1/2 cup Beef broth
  • 2 tbsp Coconut cream

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Coconut aminos

Found on perrysplate.com

Ingredients

• 8 ounces sliced baby bella mushrooms
• 1/3 cup chopped dried porcini mushrooms (about 1 1/2 ounces)
• 6 garlic cloves, peeled
• 1/2 cup beef broth
• 1/2 cup coconut aminos
• 2 Tablespoons red wine vinegar
• 2 1/2 pound spaghetti squash
• 1 Tablespoon avocado oil
• Sea salt and black pepper
• 2 sprigs of fresh rosemary
• 2 Tablespoon coconut cream

Directions

• Preheat the oven to 400 degrees F. Place all of the mushrooms and garlic in a 9x13 baking dish. Whisk together the beef broth, aminos, and vinegar and pour it into the pan. Cut the squash in half lengthwise and remove the seeds and membranes from the center. Lay the squash halves cut-side up on top of the mushroom mixture. Drizzle the insides of the squash with avocado oil and sprinkle with a few pinches of salt and pepper. Place the rosemary springs in the pan on top of the squash on either side. Bake for 45-60 minutes, until mushrooms are tender and the squash strands tear away easily with a fork. Remove the squash from the pan and return the pan to the oven for 10 more minutes if the mushrooms need further roasting. Scrape the squash strands out with a fork and transfer to a serving dish. Remove the rosemary stems from the pan. Add the coconut cream and stir it around until it forms a creamy, brown sauce. Pour the mushrooms and sauce over the spaghetti squash and  serve.