Ingredients
Method
- Preheat a stainless steel saucepan or cast-iron skillet to medium-low. While it's preheating, finely dice the shallot and mince the garlic. Set them aside seperately.
- Add the olive oil to the pan. Then add the diced shallot. The shallot should cook until it's softened, about 3-4 minutes.
- While the shallot is cooking, wipe the mushrooms with a damp towel or paper towel to clean the dirt off of them. Once they are clean, cut them into slices and set them aside.
- Once the shallot is softened, add the mushrooms to the pan. Stir once and let the mushrooms sit for a minute to develop a brown color. Then stir again. If the pan looks dry add more olive oil 1 Tablespoon at a time.
- When the mushrooms have cooked down a little and developed a little brown color, add the garlic to the pan. Let that cook for about 30 seconds*There should be a little excess oil in the pan, if there isn't - add 1-2 more tablespoons of olive oil.*
- Then add the flour to the pan. Then add salt and pepper to taste. Stir it around to coat the vegetables. Let that cook for about a minute stirring regularaly.
- Turn the heat to low, and add the milk to the pan. Stir the mixture really well to break up any clumps of flour. Scrape the bottom of the pan with your spoon to scrape up any brown bits on the bottom of the pan. Keep stirring until the sauce begins to thicken.
- To the pan add the spaghetti squash and 1/4 cup of the parmesan cheese. Add salt and pepper to taste.Stir until all of the ingredients are well combined. Turn off the heat.
- To serve: Add the spaghetti squash to a bowl and top with the fresh goat cheese, parsley, more parmesan, and tomatoes if desired.
Notes
*IF you want to make this recipe DAIRY FREE, substitute oat milk for the milk and omit the parmesan cheese.
