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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
- Preparation
- Preheat your oven to 350 F.
- Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
- 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.
- Place a skillet over a medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).
- Add the pancetta as well as the mushrooms and cook until the mushrooms are soft.
- Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.
- Use a fork or spoon to scoop the stringy flesh from the squash.
- Serve the squash with creamy mushroom sauce on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 4 servings | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.89g | 1% |
| Protein 0.03g | 0% |
