EUREKA! This was AMAZING!!! And it was also quite easy. For the spaghetti squash, I followed these directions. It worked much better than previous attempts with the microwave. This was way less messy. After it was done cooking, I allowed it to cool for a bit, removed the spaghetti from the rind, and placed it on a paper towel. I pressed more paper towel on top to try and reduce the amount of moisture.
- Spaghetti from one cooked spaghetti squash (see link and directions above)
- 1/4 cup butter
- 2 cups sliced mushrooms
- 4 cups fresh leaf spinach
- 2 clove crushed garlic
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 1/2 cups grated parmesan cheese
- 2 cups chopped cooked chicken (or bacon)
- salt and pepper to taste
In a large skillet over medium-high heat, melt butter. Add mushrooms and cook for 5 minutes. Add spinach and garlic, and cook for an additional 3-4 minutes or until excess moisture is mostly cooked off. Add heavy whipping cream and sour cream. Simmer for 10 minutes or until starts to thicken a bit. Add parmesan, chicken (or bacon), and spaghetti squash. Cook for an additional 2-3 minutes or until everything is warmed through. Season with salt and pepper.