Mushroom and Sage Cream Stuffed Spaghetti Squash

Instructions

1. Preheat the oven to 425° F.
2. Place the squash in a baking dish and season the cut sides with salt and pepper and drizzle with olive oil and make sure you spread the olive oil all over the inside of the squash. Cover with foil and bake for 30 -35 minutes cut side down.
3. While the squash is baking, make the mushroom sauce.
4. Heat the butter in a large skillet over medium heat. Add the chopped garlic and stir in the red pepper flakes. Cook for about 2 minutes or until the garlic is fragrant. Add the chopped sage, stir then add the mushrooms.
5. Cook the mushrooms for about 3 minutes before adding the cream. Slowly stir in the cream along with the cheese. Season with salt and pepper to your liking. Place the heat on medium-low and let the mushrooms cook for 10 minutes.
6. Add the mushroom cream into each squash boat and stir to mix. Top with additional fontina and Parmesan.
7. Bake at 375 for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
8. Serve immediately while hot.
9. Enjoy!