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Receta Spaghetti Squash with Creamy Mushroom Sauce
by Tina Smith

Spaghetti Squash with Creamy Mushroom Sauce

paleoleap.com

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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
  • Ingredients
  • 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;

Direcciones

  1. Preparation
  2. Preheat your oven to 350 F.
  3. Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
  4. 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.
  5. Place a skillet over a medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).
  6. Add the pancetta as well as the mushrooms and cook until the mushrooms are soft.
  7. Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.
  8. Use a fork or spoon to scoop the stringy flesh from the squash.
  9. Serve the squash with creamy mushroom sauce on top.