For 2: Spaghetti Squash with Mushroom Sauce

Rachael Ray claims to make meals in 30 minutes.  Personally, I have never actually been able to pull one of those off in 30 minutes...maybe its because I can't carry as many things at one time as she can, but that isn't the point.  The point is I really did make this dinner in less than 30 minutes and not only was it fast; it was filling, healthy and delicious.  And, I venture to guess it feed me and hubs (with leftovers for my lunch the next day) for less than $10 - yes this might be the healthiest, most cost effective, loaded with the most adjectives recipe I have ever written.  Toot toot - yes that is me, blowing my own horn.  Here is a picture, but like I have said before, I'm not so good at food pics so just remember this tasted way better than it looks!

What is your favorite type of squash?  Mine changes with the season: yellow crocked neck in spring, zucchini in summer and butter nut and acorn in the fall/winter.  This was my first venture with spaghetti squash and I think it has a promising future at least tied with acorn if not elbowing it out for second!
Sincerely Loving Food,
Lainey

Spaghetti Squash with Mushroom Sauce
1 spaghetti squash (about 2 pounds)
8 ounces mushrooms
1/2 an onion, diced
3 cloves of garlic, minced
1/2 c Chicken or Vegetable Stock
1tbls dried Italian seasoning
salt, pepper, olive oil
Parmesan Cheese

Pierce the spaghetti squash all over with a sharp knife.  This is very important make at least 15 stabs all over and make sure they go through the skin, otherwise you will have exploding spaghetti squash - not cool man, not cool.  Put the squash in the microwave and cook for 6 minutes, flip it over and cook for another 6 minutes, at this point it should be soft enough to squeeze, but be careful that sucker is hot.  Once done remove from the microwave and set aside to cool.  During the second 6 minute cooking interval heat a little olive oil over medium to high heat in a skillet, once hot add the onion, mushrooms and garlic.  Cook about 5 minutes or until the mushrooms start to turn a dark brown color, at that point sprinkle with a good amount of salt and pepper and the Italian season then pour the chicken stock into the pot and scrape up any brown bits from the bottom of the pan.  Reduce the heat to low and let simmer.  Back to the squash - cut it in half, remove the seeds and use a fork to separate the meat of the squash into strands - divide evenly between 2 bowls.  At this point your sauce should be reduced and thickened, pour mushrooms and sauce evenly over each bowl and top with grated Parmesan cheese - delicious!