Creamy Garlic Spaghetti Squash With Cauliflower Sauce

PALEO AND GLUTEN FREE EATS (2)
Amanda Randall: "I was honestly blown away by how good this was es…" Read More
12Ingredients
20Minutes
290Calories

Ingredients

US|METRIC
  • 2 1/2 cups cauliflower rice
  • 1 cup coconut milk (full fat canned)
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 5 garlic cloves (medium, to taste)
  • 1 1/2 teaspoons sea salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/2 spaghetti squash (large cooked, see notes on how to cook)
  • 16 ounces crimini mushrooms (sliced)
  • 1 tablespoon olive oil
  • 1 large garlic clove (minced)
  • fresh parsley (minced, to garnish)
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    NutritionView More

    290Calories
    Sodium40% DV950mg
    Fat31% DV20g
    Protein20% DV10g
    Carbs9% DV28g
    Fiber20% DV5g
    Calories290Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol
    Sodium950mg40%
    Potassium1150mg33%
    Protein10g20%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A6%
    Vitamin C80%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Amanda Randall 14 days ago
    I was honestly blown away by how good this was especially considering how easy it was to make. I tripled the mushrooms and used shitake because they are my favorite. this will definitely be a favorites I'll use again in the future
    Bianca Borges 7 months ago
    SO AMAZING!!!! I’m a beginner and followed this step by step- only thing I’d change is to make the sauce less pasty and more creamy/liquidy, but it wasn’t even a problem. Thank you for this wholesome, nutritious, and scrumptious recipe!!!!