Ingredients:
1 spaghetti squash
2 cups arugula
1 bag of sliced cremini mushrooms
2 shallots or 1 onion
3 cloves garlic
1 tbs avocado oil
2 cups veggie broth
Garbanzo bean flour
Salt, pepper, and nutmeg to taste
2 tbs vegan butter
Instructions:
Preheat oven 350 degrees
Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min
Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.
In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.
Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.
Salt, pepper, and nutmeg to taste
Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.
Place spaghetti squash on plates and top with veggies.