Erbs' Spaghetti Squash

• 2 Tbsp. butter or margarine
• 1 1/2 c. sliced fresh mushrooms
• 1 clove garlic, minced
• 1 c. zucchini sticks (bite size)
• 2 green onions, thinly sliced
• 1 Tbsp. flour
• 3/4 c. light cream or milk
• 1/8 tsp. ground black pepper
• 1/8 tsp. ground red pepper
• 1/2 c. Ricotta or farmer cheese
• 1/2 c. shredded Swiss or Monterey Jack cheese
• 1/2 c. grated Parmesan or Romano cheese
• 2 Tbsp. white wine (optional)
• 1/2 (2 lb.) spaghetti squash, cooked

1. In a large skillet, melt butter; add mushrooms and garlic and saute for 3 minutes.
2. Add zucchini pieces and onion; saute 3 minutes more.
3. Stir in flour until blended; add milk all at once. Cook and stir constantly until mixture bubbles.
4. Reduce heat to medium-low and cook 1 minute more.
5. Stir in peppers, then add Ricotta cheese.
6. Stir until cheese is blended.
7. Repeat with Swiss and Parmesan cheeses.
8. Stir in wine if desired.
9. Cook 2 minutes more.
10. Using two forks, shred cooked squash; place on two or three individual plates.
11. Spoon sauce over squash.
12. Serve immediately. Makes 2 or 3 main dish servings.

butter, mushrooms, clove garlic, zucchini, green onions, flour, light cream, ground black pepper, ground red pepper, ricotta, shredded swiss, romano cheese, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723097 (may not work)