Pre-Heat oven to 400 degrees.

Poke holes in spaghetti squash all the way around and microwave for 8-10 minutes or until it is soft enough to cut in half. Be sure to flip every 4 minutes so it does not explode in the microwave.

While squash is microwaving, brown the chicken sausage on the stove until it is cooked through. Then add mushrooms, spinach and peas to the pan and saute until the spinach is wilted down.

When you are able to cut the squash in half (be careful be it will be hot- I recommend using oven mitts), clean the seeds out of the center and trash them. Once the seeds are removed, let the squash cool while you make the sauce and the filling.

To make the sauce combine 1 cup cashew, 1 cup Coconut milk, ½ lemon juiced, 1 tablespoon Garlic powder or 2 garlic cloves, ¼ teaspoon Red pepper flakes, 1 teaspoon Sage, 1 teaspoon Parsley, Salt and pepper to a blender and blend until smooth. This should resemble the consistency of Alfredo sauce.

Once you are done with that the squash should be cooled enough to scrape with a fork. Place spaghetti squash strands, sautéed chicken, mushroom, spinach, and peas into baking dish. Then pour cashew sauce over top. You can mix all of this together then place into oven for 15 minutes or until it is bubbly.