1- spaghetti squash- follow instructions to make (oven or microwave; my instructions came stickered on)
5-6 portabello caps, stems and gills scrapped out
asiago cheese (eyeball, and reserve some for topping)
EVOO
S&P (salt & pepper)
While the spaghetti squash is roasting in the oven (325° for 1 hour), work on the mushroom caps. With a spoon, carefully take out the gills and stem. When you're done, it would look kinda like a bowl. Season with S&P, EVOO, (I included garlic powder and italian seasonings, optional) and place them on a cookie sheet. When the squash is in the oven for 35 minutes, you can place in the mushrooms to bake for remaining 25 minutes.
When oven time is almost up, grate asiago cheese. After the squash and mushrooms are out and the squash is easier to handle when cool down enough, using a fork, scrap the spaghetti into amedium size bowl. Once the squash is done, season with S&P, EVOO, and asiago cheese, stir till mix well. Then pile the spaghetti squash mixture on top of the mushrooms (still on their cookie sheet) and sprinkle the remaining cheese on top. Switch the oven from Bake to Broil and for 5 minutes at the maximum, place the squash/mushrooms in till slightly golden brown on top. When out, sprinkle more cheese if desire and help yourself!
If you don't like squash spaghetti or can't find it, then regular/whole wheat spaghetti will do, just as long as it's long and make it look like a bird's nest. You can use asiago, parm, romano, or pecorino cheese
