Spaghetti Squash with Roasted Mushroom and Garlic Sauce

INGREDIENTS

8 oz

sliced baby bella mushrooms

1/3 cup

chopped dried porcini mushrooms (about 1 1/2 ounces)

garlic cloves, peeled

1/2 cup

beef broth

1/2 cup

coconut aminos

2 tbsp

red wine vinegar

2 1/2 lb

spaghetti squash

1 tbsp

avocado oil

Sea salt and black pepper

sprigs of fresh rosemary

2 tbsp

coconut cream