Roasted Spaghetti Squash with Herb Mushroom Sauce

• 1 Medium Spaghetti Squash (about 3-4 Pound Size), Cut In Half Lengthwise
• 3 Tablespoons Grass Fed Butter
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 cups Finely Chopped Shallots
• 3 Large Portobello Mushrooms, Stems Removed, Cut Into 1/2-inch Thick Slices And Each Slice Halved
• 6 Large Cremini Or White Button Mushrooms, Cut Into 1/4-inch Slices
• 13 cups Dry White Wine
• 13 cups Chicken Broth
• 2 Tablespoons Minced Fresh Italian Parsley
• 18 teaspoons Fresh Thyme
• 1 dash Heavy Cream (optional)
• Sea Salt And Freshly-ground Black Pepper, To Taste

1. Preheat oven to 450 F.
2. Slice squash in half lengthwise.
3. Pierce the outside of the squash with a fork in a few spots.
4. Place squash in an oven-proof pan, cut side facing down.
5. Roast for 50-70 minutes or until squash is tender and falls away in strings like spaghetti when you run a fork down it.
6. Meanwhile heat butter and oil in large skillet over medium heat.
7. Add shallots and saute for about 5 minutes, until golden.
8. Add mushrooms and saute about 5 minutes, until soft.
9. Stir in wine and chicken broth and cook until liquid has reduced to about 6 tablespoons.
10. Stir in parsley and thyme.
11. If you want to get fancier, add a splash of heavy cream here and stir until heated through.
12. Season with salt and pepper to taste.
13. Run a fork around the inside of the squash to remove all of the strands.
14. Serve sauce on top of the squash strands.
15. Enjoy!
16. Serves 2 for a main meal or 4 for a side or tapas-style dish.

butter, olive oil, shallots, portobello mushrooms, cremini, white wine, chicken broth, fresh italian parsley, thyme, heavy cream, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-spaghetti-squash-with-herb-mushroom-sauce/ (may not work)