Creamy Garlic Spaghetti Squash

Here's a different twist on spaghetti squash.

1 spaghetti squash, cooked and shredded
4 Tbsp salted butter (I used Kerrygold)
4 Tbsp arrowroot powder
2-4 cloves garlic, minced
1/2 cup full fat coconut milk
2 tsp dried parsley

Melt butter in a large skillet.  Add garlic for a minute.  Whisk in arrowroot to create a roux.Cook on medium heat until thick and bubbly.  Slowly add coconut milk.  Add parsley.  When hot & thick, fold in squash.  Cover with lid and heat through.  Top with mozzarella cheese if desired.

Here's ours with the rest of supper.  Chicken thigh, turkey bacon wrapped asparagus, creamy garlic spaghetti squash and a paleo blueberry muffin.