Erbs' Spaghetti Squash - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 1/2 c. sliced fresh mushrooms
1 clove garlic, minced
1 c. zucchini sticks (bite size)
2 green onions, thinly sliced
1 Tbsp. flour
3/4 c. light cream or milk
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1/2 c. Ricotta or farmer cheese
1/2 c. shredded Swiss or Monterey Jack cheese
1/2 c. grated Parmesan or Romano cheese
2 Tbsp. white wine (optional)
1/2 (2 lb.) spaghetti squash, cooked

Preparation

In a large skillet, melt butter; add mushrooms and garlic and saute for 3 minutes.
Add zucchini pieces and onion; saute 3 minutes more.
Stir in flour until blended; add milk all at once. Cook and stir constantly until mixture bubbles.
Reduce heat to medium-low and cook 1 minute more.
Stir in peppers, then add Ricotta cheese.
Stir until cheese is blended.
Repeat with Swiss and Parmesan cheeses.
Stir in wine if desired.
Cook 2 minutes more.
Using two forks, shred cooked squash; place on two or three individual plates.
Spoon sauce over squash.
Serve immediately. Makes 2 or 3 main dish servings.