Spaghetti Squash with Mushroom "Meat"balls and Goat Cheese Sauce

Serves 4

Food Processor

"Meat"balls: - 8oz container mushrooms - 1 Shallot - 1/2 cup Oats - 1/2 cup Almond flour - 3 Garlic cloves - Pinch Red pepper - 1 Egg - 1/3 cup Parmesan - Evoo as needed

Blend mushrooms, onions, and garlic in food processor- add oil as needed. Add to pan and Cook until moisture comes out (about 5 minutes) then put in bowl. Let cool down and pat dry with paper towel- mix in all other ingredients. Add more almond flour/oats to make thicker. Put in fridge for at least 4 hours covered. Put foil on cooking sheet and spray with non stickspray. Form “meat”balls and cook at 400 degrees for 10 min and then turn balls over. Cook another 10 min or until browned.

Spaghetti squash: - Cut in half- get all seeds out. Cover inside with evoo salt and pepper- put hollow side down and cook at 400 degrees for 35 ish min or until lightly browned. “String” and store in fridge until needed.

Goat cheese sauce: - 4oz goat cheese - 2.5 cups Vegetable broth - 1/2 cup White wine - 3 garlic gloves smashed - Almond milk as needed - Pinch Salt/pepper - 1 tsp Onion powder - Pinch Red pepper - 2 tablespoons Lemon juice - 3 cups Spinach

Bring broth, wine, lemon juice and smashed garlic cloves to a boil- reduce by half. Remove smashed garlic gloves. Add in goat cheese and mix until melted. Add spinach and mix until wilted. Season with salt and pepper, onion powder and a pinch of red pepper flakes. Add almond milk to reduce goat cheese taste as needed.

Put spaghetti squash in pan with 3/4 of spinach goat cheese sauce. When ready to serve, add spaghetti squash to bowl, top with mushroom meatballs, add little more sauce and Parmesan cheese.