spaghetti squash with mushroom caper sauce

Ingredients

• 2 - small-medium spaghetti squash
• 1 - large white onion roughly chopped
• 1 - medium package of crimini mushrooms, sliced
• 4-6 - large cloves of garlic, minced
• 1 - small jar capers in brine
• 1 - small jar artichoke hearts
• 1 - large jar of alfredo sauce
• 4 ounces chèvre (goat cheese)
• 1 tablespoon worcestershire sauce
• 1 tablespoon fish sauce
• 1 teaspoon dried chipolte peppers or chili peppers
• 1/4 teaspoon freshly grated nutmeg
• - almond, coconut or dairy milk to dilute sauce
• - coconut or olive oil