There’s no cream OR pasta in this creamy noodle dish. Instead, light coconut milk and healthy spaghetti squash sub in. You’ll be shocked by coconut milk’s subtle flavor; all you’ll taste is creamy, delicious goodness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Coconut Milk(ContainsTree Nuts)
Preheat oven to 400 degrees. Halve the spaghetti squash through the stem, then scoop out the seeds. Drizzle the flesh of the squash with olive oil, then season with salt and pepper. Place squash halves flesh side down on a lightly oiled baking sheet and place in the oven for 30-40 minutes, until very tender.
Halve the zucchini lengthwise, then thinly slice into half moons. Thinly slice the mushrooms. Roughly chop the oregano leaves.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook, tossing 4-5 minutes, until golden brown. Add the zucchini and half the oregano to the pan and cook, tossing, another 4-5 minutes, until softened. Season with salt and pepper.
Add the coconut milk to the pan and bring to a simmer. Remove pan from heat.
When the spaghetti squash is tender, let it cool slightly, then scoop the flesh into a the coconut milk mixture. Reserve the squash shells for serving! Add the Parmesan cheese to the pan and toss to thoroughly combine. Taste and season with salt and pepper.
Serve the creamy spaghetti squash noodles inside the squash shells and garnish with the remaining oregano. Enjoy!