Roasted Spaghetti Squash with Herb Mushroom Sauce

Preheat oven to 450 F.

Slice squash in half lengthwise. Pierce the outside of the squash with a fork in a few spots.

Place squash in an oven-proof pan, cut side facing down. Roast for 50-70 minutes or until squash is tender and falls away in strings like spaghetti when you run a fork down it.

Meanwhile heat butter and oil in large skillet over medium heat. Add shallots and saute for about 5 minutes, until golden. Add mushrooms and saute about 5 minutes, until soft.

Stir in wine and chicken broth and cook until liquid has reduced to about 6 tablespoons. Stir in parsley and thyme. If you want to get fancier, add a splash of heavy cream here and stir until heated through. Season with salt and pepper to taste.

Run a fork around the inside of the squash to remove all of the strands. Serve sauce on top of the squash strands. Enjoy!

Serves 2 for a main meal or 4 for a side or tapas-style dish.