Replaces: Mac n’ Cheese or Fettuccini Alfredo

Spaghetti Squash 1 large
- Or 2 small/medium squashes

Crimini Mushrooms 10-15 mushrooms
- sliced

Leek 1 leek

Shallot 1 shallot

Avocado 1/2 large avocado

Lemon Juice 1/2 lemon

Cashews 3/4 cup
- Preferably raw cashews that have been soaked for at least one hour and rinsed

Pine Nuts 1/2 cup

Filtered Water 1/4 to 1/2 cup

Basil fresh or dried
- to taste

Sage fresh
- 3-5 chopped leaves; optional

Garlic Powder
- to taste

Himalayan Pink Salt
- to taste

Pepper
- to taste

Coconut Oil
- for cooking squash

Grassfed Butter
- or fat of choice for cooking mushrooms

Directions

Roast spaghetti squash in oven for about 50 min at 400° and let cool.
Meanwhile, in skillet, stir fry the mushrooms, leeks and shallot in butter.
In food processor, to make the cashew cream: combine avocado, lemon juice, cashews, pine nuts, water, basil, sage and garlic.
Combine the squash, mushroom mix and cashew cream sauce well in your serving bowl. You may have leftover cashew cream, and that’s ok because it stays in the fridge for up to a week and goes great with just about anything!