3-4 cups slightly under-cooked spaghetti squash (about 1 med-small squash)
1/2 large head cauliflower-cut into florets
2 med-large parsnips-peeled and chopped (about 2 rounded cups worth)
1/2-3/4 cup coconut milk
salt to taste
*2 Tsp seasoning mix (see below)
2 TBSP coconut or olive oil
2 shallots - minced
1 large or 2 small leeks - thinly sliced
**1 lb cooked ground sausage or cooked shredded chicken - optional
*garlic, basil, parsley, onion powder, thyme, marjoram, celery seed, rosemary - mixed equally
Preheat oven to 350 and grease a casserole dish.
Steam cauliflower and parsnips until tender. Drain and puree in a blender or food processor with 1/2 cup coconut milk (add additional milk if mix is too thick-it should be about like thick pancake batter). Stir in seasoning.
Heat oil in a pan over medium heat. Saute shallots and leeks until soft and translucent - about 10 minutes.
Combine squash, cream sauce, leek mixture and *cooked meat. Season to taste with salt and additional seasoning mix. Transfer to prepared casserole dish and bake until hot and bubbly - about 30 minutes.