Spaghetti Squash with Spinach and Mushrooms

INGREDIENTS  

• 1 spaghetti squash
• 1 cup part-skim mozzarella cheese
• 8 ounces mushrooms
• 12 oz. fresh spinach
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 T. unsalted butter
• salt and pepper to taste

DIRECTIONS  

1. Preheat oven to 375° F. 
2. Carefully slice the spaghetti squash in half horizontally. Remove the seeds and discard. Place the squash, cut side down, into a large 9 x 13-inch baking dish. Fill 1/3 full with water.
3. Bake for about 40 minutes, or until soft. Let cool slightly and then use a fork to pull out the "spaghetti" flesh insides. Place in a colander and rinse out the excess water.
4. Grease 4 baking ramekins with nonstick cooking spray.
5. Melt butter in a Dutch oven over medium heat. Add the garlic and onions. Cook until fragrant, about 4 minutes. Add the mushrooms and spinach. Cook until vegetables are softened, about 8 minutes.
6. Scoop the spaghetti squash into the 4 ramekins. Top each of the squash ramekins with spinach mixture. Add salt and pepper to taste. Top with 1/4 cup cheese.
7. Preheat broiler. Broil the mixture for about 5 minutes, or until golden brown.

Recipe Author: She Knows