Spaghetti Squash with a Creamy Mushroom Sauce

Ever wondered what to do with spaghetti squash?  This recipe is delicious.  The sauce is thick and creamy, and the spaghetti squash cuts through the richness with its fresh flavour and texture.

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1 x Spaghetti Squash - beautiful from the Marshall stand at the Albany Farmers Market on Saturday mornings.

1 white onion chopped

2 garlic cloves crushed

3 cups mushrooms (try using a mix of varieties for texture and taste)

basil leaves to taste

juice of half a lemon

salt & pepper

1/2 packet Philly Cheese

1/4 cup white wine


Cut spaghetti squash in half lengthwise, remove the seeds, drizzle with olive oil and bake in 375 degree oven for about an hour.

Saut√© onion in some olive oil.  Add garlic and cook till onion is translucent.  Add the mushrooms and cook down.  Add salt and pepper to taste.  Add the basil and lemon.

Meanwhile in a saucepan add the cheese and white wine and cook on low heat until it resembles a thick sauce.  Add to the onion and mushroom mix.

When spaghetti squash is cooked, use a fork to scrape out the flesh.  It will resemble spaghetti.  Put back into the shell and top with the creamy mushrooms and some fresh parsley.