Spaghetti Squash in Garlic Brown Sauce

Ingredients:

1 Spaghetti squash

4 T. unsalted butter

2 cups sliced mushrooms

Extra virgin olive oil

Salt and freshly ground black pepper

Parmesan cheese

Directions:

 Preheat oven to 400 F.  Slice spaghetti squash in half, lengthwise and scoop out seeds.

Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the squash cut side down on baking sheet. Poke holes with fork on the outer part of the squash.

Roast for 30 minutes or longer depending on the size of the squash

Remove from oven, flip the squash with cut side up.

Use fork to scrape the strands.

Place spaghetti strands in a bowl and set aside.

Meanwhile brown butter with 2 cloves of minced garlic. Pour butter on the Spaghetti squash.  Mix well. Season with salt and pepper to taste. Transfer spaghetti squash on a serving platter.

Sautee’ mushrooms in 2 tablespoon of olive oil and 1 tablespoon butter over medium heat. Season with garlic salt.  Cook and stir well until mushrooms are lightly browned and tender.  Top spaghetti squash with sauteed mushrooms, toasted pine nuts, grated parmesan and parsley flakes.

Note: Serve extra grated parmesan on the side for topping to boost flavor- (MasMasarap!)