Spaghetti Squash with Mushroom Cream Sauce

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Ok spaghetti squash is even more amazing than I thought because this recipe, which was an adaptation of Herbie Likes Spaghetti‘s, was ridiculous!! Really felt to me like I was eating an incredible angel hair dish. And so easy. And used randoms from my fridge! I had leftover spaghetti squash and mushrooms from my deep-dish, and leftover cream from my failed peppermint patties (which I will try again and then post). Here’s how it went:

– Sauté onions in butter – nothing better than that. They say olive oil, but why?? Make sure they get really soft because I thought mine were soft enough, and then in the end they were still a little crunchy
– Add in garlic
– Add in mushrooms – as many as you have! I only had 5, but it was ok
– Add in cream – enough to make it saucy, I don’t know, as much as you want. They say to wait until the mushrooms are cooked for this part, but I didn’t read carefully enough and it turned out fine
– Add in salt and pepper (and any other herbs and things – they say parsley, which would help aesthetically as well)
– Let it cook for a while
– Add in the cooked spaghetti squash (baked at 375*f for ~45min cut-side down in 1/4in water with holes poked in the skin)
– Let meld together for a minute
– Serve! And garnish with something green because it’s really a delicious dish, and you’d never know it from the way it looks

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