Spaghetti Squash with Mushrooms and Tomatoes

Very carefully, cut the spaghetti squash in half lengthwise. The squash can be hard to cut. An option is to ask an employee in the produce department to cut it for you.

Scoop out, and discard the pulp and seeds from the middle of the squash. Add the water into the cavity of half of the squash. Set the squash half, cavity side up in a microwave-safe plate. Wet a paper towel and drape it over the top of the squash. Cook until done (should be about 7 minutes).

Remove squash from the microwave and let it sit (with the paper towel still on top) for about 5 minutes. Use a fork to scrape the inside of the squash from the skin side towards the middle cavity until all of the “spaghetti” pieces are separated from the skin. Add the spaghetti squash into 2 serving dishes and set aside.

Heat a medium size skillet on medium heat. Add the butter, mushrooms, wine and garlic. Stir together. Add the tomatoes, salt and pepper. Stir together. Cook until the wine reduces just a bit (about 5 minutes).

Top the spaghetti squash with the mushroom and tomato mixture. Garnish with chopped chives and Parmesan cheese (optional). Serve while hot.