Spaghetti Squash With Brandy Cream Sauce - cooking recipe

Ingredients

1 (2 lb.) spaghetti squash
1 Tbsp. butter/margarine
3 Tbsp. minced shallots
1 c. sliced mushrooms
1 c. whipping cream
1 c. (4 oz.) shredded Monterey Jack cheese
2 c. fresh spinach
2 Tbsp. brandy

Preparation

Cut squash in half lengthwise and discard seeds.
Place squash, cut side down, in a Dutch oven.
Add water, about 2-inches, bring to a boil, cover and simmer about 20 minutes until tender.
Drain squash, using a fork, remove spaghetti-like strands and set aside.