Roasted Filled Spaghetti Squash

•  1 large spaghetti squash
•  2 tablespoons olive oil, divided
•  Salt and pepper, to taste
•  1 onion, chopped
•  3 cloves garlic, minced
•  8 oz mushrooms, sliced
•  4 cups fresh spinach
•  ½ cup cream cheese (softened)
•  ½ cup milk (or half-and-half)
•  ½ cup grated Parmesan cheese
•  ½ teaspoon red pepper flakes (optional)

1. Preheat oven to 400°F. 
2. Cut spaghetti squash in half, scoop out seeds, and brush inside with 1 tablespoon olive oil, salt, and pepper.
3. Place cut side down on a baking sheet and roast 35–40 minutes until tender.
4. While squash cooks, heat 1 tablespoon olive oil in a skillet.
5.  Add onion, garlic, and mushrooms, cooking until softened.
6. Stir in spinach until wilted, then add cream cheese, milk, and Parmesan. 
7. Mix into a creamy sauce.
8. Scrape spaghetti squash strands with a fork, leaving them in the shells.
9. Spoon creamy spinach mushroom mixture into each half, mix lightly with the squash strands, and bake an extra 10 minutes until bubbly.