Lemon Alfredo Sauce (paleo, GF, dairy-free)

Preheat the oven to 400 degrees.Boil some water in a large pot and put the cauliflower florets into it. Let the cauliflower cook for 11 minutes, strain, and set aside.While the cauliflower is cooking, cover a cookie sheet in aluminum foil.Cut the spaghetti squash in half and remove the mushy core with a spoon. Then cover the surface with some olive oil and evenly "paint it on" with a silicone basting brush.Lay the squash face down on the aluminum paper.Cook the spaghetti squash for 35 minutes and then remove it from the oven and let cool.While the spaghetti squash is cooking, put the cooked cauliflower into a food processor with 4 Tbs of chicken stock. Puree the cauliflower in the food processor and then set the mashed cauliflower aside.Put 2 tsp of olive oil in a large pan over medium-high heat.Put the minced onion and garlic into the pan and mix into the olive oil. Cook for 3 minutes, while mixing often.Reduce the heat to medium, and add the coconut cream, pureed cauliflower, 3 Tbs of lemon juice, and 3 Tbs of chicken stock to the pan and mix. Add the salt, pepper, and nutmeg, mix and then let the mixture cook for 10-15 minutes, until you have the desired consistency.By this point, the spaghetti squash should be cool. Using two forks, "rake" against the inside of the squash until the insides looked like “spaghetti”. You should be able to rake them until you almost reach the skin of the squash.Then, put all of the spaghetti squash into a large bowl.Now either put the alfredo on top of the spaghetti squash on individual plates or mix all the sauce into the spaghetti squash. Serve and Enjoy.