Ingredients
- 2 medium spaghetti squash
- ½ medium cauliflower, cut into florets
- 1 tablespoon ghee or coconut oil
- ½ cup finely chopped yellow onion
- 2 large garlic cloves, roughly chopped
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
- ¼ cup light canned coconut milk
- 4 ounces shredded goat cheese (or substitute dairy-free cheese)
- 4 large basil leaves, thinly sliced
Method
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half horizontally and scoop out the seeds.
Step 2
Place the squash cut side down on the lined baking sheet and roast for 35 minutes or until tender. While the squash is roasting, boil the cauliflower florets in a small pot for 7 minutes, or until fork tender. Transfer the cauliflower into a colander and drain.
Step 3
While the cauliflower is cooking, place a sauté pan over medium heat along with the ghee (or coconut oil) and onions. Sauté for 5 minutes, then add the garlic and sea salt and continue to sauté for 5 more minutes.
Step 4
Remove from heat and add the onions and garlic in a high speed blender with the cauliflower. Add the paprika and coconut milk and blend until smooth.
Step 5
Once the squash is ready, remove it from the oven, and change the oven setting to high broil.
Step 6
Turn the squash so that the cut side is up. Carefully grab a fork and scrape the “spaghetti” away from the peel.
Step 7
Divide the cauliflower mash onto the spaghetti squash bowls and mix.
Step 8
Sprinkle the cheese evenly over the squash, then transfer to the oven for 5 minutes. Remove from oven and sprinkle with basil before serving. Enjoy!
Nutritional analysis per serving: Calories: 363, Total Fat: 14g, Saturated Fat: 9g, Cholesterol: 21mg, Fiber: 14g, Protein: 15g, Carbohydrates: 55g, Sodium: 617mg, Sugars: 21g, Net Carbs: 41g
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