I have a new favorite dinner for Meatless Monday! – Spaghetti Squash with mushrooms and  “cheese”. Tastes like an alfredo pasta dish but healthier. Roasted squash with vegan homemade cheese sauce and sautéed mushrooms. Not a simple dish but worth the effort. *adapted from Natalie Jill’s 7 day Jumpstart

INGREDIENTS:

1 large spaghetti squash
2 medium potatoes, peeled and diced

1 medium carrot, peeled and diced

1/3 cup coconut oil

1/3 cup raw cashew

1/3 cup raw macadamia nuts

1/4 cup hemp seeds, hulled

2 Tbsp fresh lemon juice (about 1/2 lemon)

2 cloves garlic

1/4 tsp dry mustard

1/4 tsp cayenne pepper

2 tsp salt

1/2 tsp black pepper

1 Tbsp olive oil

2 cups shiitake mushrooms, stems removed & sliced
2 cups portobello mushrooms, stem removed & cut in quarters

DIRECTIONS:

*Cut spaghetti squash lengthwise and scoop out seeds. Place face down in baking dish with 1/2″ water.  Bake at 375 degrees for 50 minutes.
*In medium pot combine potatoes and carrot with water. Bring to a boil then simmer with lid for about 10 minutes. Drain veggies but keep 1 cup liquid.
*In a blender place  veggies, reserved liquid, coconut oil, nuts, seeds, spices, lemon juice and garlic. Blend until smooth.
*In medium skillet saute mushrooms with olive oil.

*Use a fork to get flesh out of squash. Divide into 4 servings. Cover with “cheese” and top with mushrooms.
(can freeze leftover sauce)