Spaghetti Squash & Button Mushroom Casserole

1. Cut spaghetti squash in half lengthwise and roast cut side down at 400°F for 30-40 minutes.

2. Put mushrooms, onions, and garlic in a food processor and chop until you get small pieces (if you don’t have a processor, chop by hand)

3. Heat 3 tablespoons olive oil in a pan, then add in mushroom mixture, stirring until cooked through and browned. Add salt and pepper to taste after cooked through (if you do before, the mushrooms can get wet from releasing water)

4. When spaghetti squash is cooked and cooled a bit, using a fork, scrape the flesh out. Add to the pan with the mushroom mixture and toss till combined.

5. Put mushroom spaghetti squash mixture into an oven safe dish, top with cheese, and bake at 400°F for 15 minutes. Switch oven to broil for 3 minutes until cheese is golden brown.