Spaghetti Squash with Mushrooms...

I love squash, any type of squash... Hubbard, Acorn, Butternut, Yellow, Green and Spaghetti. There is something about the way they are able to stay in storage for awhile with out loosing their flavor. They are hearty, just like me.

Now may family, that's a different story. They like squash mainly when it is roasted and covered in butter and brown sugar. I think I am the one "savory" person, with the rest loving "sweets".

Needless to say this recipe was not a crowd favorite - it has no sweet to it and it has mushrooms, which are loved somedays and others not. 

Spaghetti Squash and Mushrooms
Open and de-seed a medium sized Spaghetti Squash.
Roast on a baking sheet, open side up for about 40 min - the "strings" will pull from the sides easily with a fork.
Remove the "strings" from the pasta shells.

For the mushrooms, slice thin and place in a shallow frying pan. Add 1/4 cup water and simmer over medium for 10 min until the water is evaporated. Add 2tsp butter and salt and pepper to taste.
Place over the spaghetti squash and enjoy!