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Creamy Mushroom Sage Spaghetti Squash Recipe

   
 

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     Creamy Mushroom Sage Spaghetti Squash

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Preptime   15

Ingredients
1 roasted chicken
1 small spaghetti squash
3 tbsp butter or ghee
1 shallot
3 cloves garlic
8oz sliced mushrooms
1.5 cups chicken broth
2 stems of sage leaves chopped or 2 tsp dried sage
½ can coconut milk
 
2 tbsp arrowroot powder ( 1tbsp corn starch, 2 tbsp flour)

Instructions
Stab your spaghetti squash multiple times all around with a sturdy small knife (the skin can be tough so be careful) and microwave on a plate on high for 7 minutes. Check the squash periodically, it should be softened but not mushy when it’s done While squash is in microwave start your sauce melt your fat in a skillet over medium heat Add chopped shallot and mushrooms and cook until softened, about 5 minutes Add minced garlic cloves and sage and cook 1 more minute Salt and pepper to taste Add chicken broth and sherry (if using) and cook until slightly reduced, about 10 minutes Add ½ can coconut milk and your 2 tbsp arrowroot powder to mushrooms and whisk with fork until well mixed and heat 2 minutes until slightly thickened While your sauce is cooking, shred your chicken and add to large bowl After squash has cooled for 5 minutes carefully cut in half lengthwise, removed seeds and pulp, then shred spaghetti strands with fork. Add to bowl


Originally Submitted
7/30/2013





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