Spaghetti Squash Casserole

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From the kitchen of: Alicia Wingren
Inspired by this recipe

1 medium spaghetti squash (approx. 2-3lbs) cooked in the microwave following these steps
2.5 Tbsp minced garlic
butter and olive oil for sautéing
4 oz mushrooms
1/4 c half and half
2 TBSP cream cheese
1/2 cup freshly grated Parmesan cheese plus extra for topping
salt and pepper to taste
grated or sliced mozzarella for topping to taste

Preheat oven to 350°F.

In a medium pot or skillet, bring butter and olive oil to medium heat and sauté garlic until fragrant. Next add the mushrooms and cook until they are showing signs of browning. If necessary, add a splash of water every so often to prevent the garlic from burning. This will also help speed up the cooking of the mushrooms. Add your half and half, cream cheese, and Parmesan cheese and stir well. Season with salt and pepper to taste and remove from heat.

Once squash is done in the microwave, allow to cool until easily handled or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash. I spread them on a plate to let them steam off. We don't want the end result to be soupy, so let some of that moisture evaporate.

Stir about 2 cups of spaghetti squash with the sauce. I used about 3/4 of the spaghetti squash I got. Taste for seasoning and add salt and pepper if necessary. Turn out in a 1 quart baking dish. Top with a little mozzarella cheese.

Bake at 350°F for around 15 minutes or until hot and bubbly.
Switch the oven to broil for a minute or so (watch it close) to brown the mozzarella top. Serve hot.
I served it with these sausages. It was a perfect combo.