• 1 Spaghetti Squash
• 6 oz Shiitake Mushrooms, sliced
• 2 Garlic Cloves, finely chopped
• 3 Tbsp Olive Oil
• 1/4 cup Grated Parmesan Cheese (optional)
• A handful of Basil Leaves, finely chopped (optional)
• Sea Salt and Pepper 

Preheat oven to 400 degrees. 

Chop tip and tail off spaghetti squash, cut in half lengthwise, and scoop seeds out of each half. Rub a tablespoon olive oil over flesh of each half. Sprinkle with sea salt and pepper. Place squash, cut-side down, on a baking sheet. Roast 35 to 50 minutes, or until tender.

In a skillet or large sauté pan, add 2 tablespoons olive oil and garlic. Cook 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown, 7-8 minutes. Turn off heat; and set aside.

Take squash out of oven and let cool to room temperature for 15 minutes. Using a fork, scrape squash into strings. Add spaghetti squash strings to skillet, turn heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.

Turn heat off, top with basil, if using, and season with sea salt and pepper, to taste. Serve.