Creamy Garlic Spaghetti Squash with Spinach
Ingredients
- 5 cups cooked spaghetti squash
- 1 tbsp. Vegan butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp. sun-dried tomatoes packed in oil, drained, julienne cut
- 1 cup coconut cream
- 1/3 cup vegan parmesan cheese
- 4 ounces baby spinach
- 1/4 tsp. salt
- fresh cracked pepper to taste
- fresh parsley for optional garnish
Preparation
Melt butter in a large skillet over medium heat, add garlic and shallot, and cook for 1-2 minutes. Mix in sun-dried tomatoes and cook one more minute. Pour in coconut cream and cook until hot and bubbly, 1-2 more minutes. Remove from heat and stir in parmesan cheese and spinach.
Stir squash into the cream sauce, season with salt and pepper, and toss until everything is evenly coated.
