Spaghetti Squash with Sauteed Spinach and Mushrooms
Preheat oven to 400 degrees farenheit. Cut squash in half. Remove seeds and pulp, and discard. Line a baking sheet with foil. Place squash cut side down on baking sheet. Bake for one hour. Allow to rest for 5 minutes. Flip halves over carefully and scrape inside of squash with a fork to remove. Transfer to a large bowl Set aside and cover.
Heat olive oil and garlic in skillet over medium heat. Add sliced mushrooms to skillet. Cook for 3-5 minutes, stirring. Add spinach.
Reduce to low heat. Add white wine and 2 tablespoons parmesan cheese or dayia mozzarella style shreds. Cook for 2 – 3 minutes.
Remove from heat. Portion squash into 2 bowls. Top with sausage, mushroom and spinach mixture. Pour sauce from skillet on top. Garnish with a remaining parmesan cheese or dayia shreds.