1 3lb (ish) Spaghetti Squash
1 10oz box mushrooms, preferably cremini, quartered
1/2 lb. fresh baby spinach
6 oz (1 1/2 cups) shredded fontina cheese
1 minced clove garlic
1/2 cup, about, good bread crumbs
Preheat oven to 375. Pierce the squash several times and place on cookie sheet; roast until tender, about an hour or so. Let cool a little. Maintain oven temperature.
Meanwhile, sauté shrooms in about two tablespoons of olive oil. When they are almost finished exuding liquid, add the spinach, toss and turn off the heat. We want the spinach wilted, not cooked.
Cut the squash in half and use a spoon & fork to remove the seeds. Pull the spaghetti-like threads out of each half, separate and toss in a 9x13 in. baking dish. (It will be pretty wet, no reason to oil the pan.) Add the spinach & mushrooms and the garlic; toss well, then add 1 cup (4 oz) of fontina. Mix well , adding a pinch of salt.
Top with the bread crumbs and the remaining fontina. Bake about 20 minutes or until the crumbs are nice and brown and everything is nice and hot.
We get A LOT of spaghetti squash from our farm this time of year, and I'm getting tired of the same ol' squash recipes. Invented this the other night and we all absolutely loved it. A keeper.