1 small spaghetti squash (approx. 2 lbs.)
2-3 tbsp. coconut oil or avocado oil
1 clove garlic, crushed or minced
1 shallot or small onion, chopped
½ lb. mushrooms, sliced (approx. 2 cups) – i used a large portobello mushroom
1 tbsp. Bragg liquid soy seasoning or Coconut amino’s
¼ cup vegetable broth
1-2 cups greens (spinach, rapini, collards, swiss chard, etc.)


Preheat oven to 375°F.

Thoroughly wash the squash to remove any debris.
Cut squash in half length-wise and place in a shallow baking pan, cut side down. Bake for 40 minutes or until knife can easily pierce through the squash.

Alternatively, you can bake the squash whole. Pierce the squash several times to allow steam to escape and then bake for 1 hour.

Meanwhile, in a large skillet over medium heat, add oil, garlic and onions and cook until onions become translucent.
Add mushrooms and soy sauce. Cook 2-3 minutes to release water from the mushrooms.
Add enough vegetable broth to cover the bottom of the pan.

Cook an additional 3-4 minutes then add  greens, cover and cook another 2-3 minutes until wilted. Add additional broth if needed to help with cooking process.

Remove squash from oven and remove any seeds (if you cooked it whole). Use a fork to separate out the spaghetti strands.

Dish strands onto serving plate and serve topped with mushroom mixture.