Low-Carb Creamy Squash, Mushroom & Spinach Edamame Pasta

• 1 box spaghetti Explore Cuisine Edamame Bean
• 2 teaspoons coconut oil
• 7/8 pound butternut squash
• 2 1/16 cups mushrooms
• spinach leaves
• 4 tablespoons low fat cream cheese
• paprika

1. Peel and cut the butternut squash into chunks and steam until tender.
2. Meanwhile bring some water to the boil in a pan and cook the organic bean pasta for 8 minutes, then drain and keep warm.
3. Slice up the mushrooms and saute for a few minutes in a large pan in some coconut oil. Add in herbs and seasoning as desired.
4. Stir in the cooked squash chunks, making sure all liquid has been absorbed.
5. Scatter in plenty of spinach leaves while you continue to cook on a medium heat, then stir in your soft cheese until it melts.
6. Serve the pasta between four plates and spoon the sauce on top - now enjoy!

cuisine, coconut oil, butternut squash, mushrooms, spinach leaves, cream cheese, paprika

Taken from www.yummly.com/recipe/LOW-CARB-CREAMY-SQUASH_-MUSHROOM-_-SPINACH-EDAMAME-PASTA-1842095 (may not work)