Ingredients:
 
1 spaghetti squash
2 teaspoons olive oil
4 garlic cloves, minced
16 ounces mushrooms (I used baby bella), sliced
½ cup chicken or vegetable broth
1 cup reduced fat ricotta cheese
½ cup shredded Parmesan cheese, divided
Salt & Pepper to taste
⅓ cup fresh flat leaf parsley, chopped
 
Directions:

With a long sharp knife, poke long deep holes into the squash to allow for steam to escape during cooking. Make sure you poke multiple deep holes into your squash before cooking so that steam can escape or squash may burst while cooking.
 
Place squash on a microwave safe plate or shallow dish and microwave on high for 10-20 minutes, or until soft and completely cooked. Let the squash cool slightly to keep from burning yourself and cut it in half. Discard the seeds and shred remaining squash into long threads using a fork or similar utensil.

Place the olive oil in a large skillet and heat on medium-high. Add the garlic and the mushrooms to the skillet and cook them for about 3-5 minutes or until mushrooms are soft. Add the broth, ricotta cheese, and ¼ cup Parmesan Cheese. Salt & pepper to taste. Stir the sauce to thoroughly mix everything and cook until heated through.

Place about 1 cup of squash onto each plate and spoon mushroom sauce on top. Top with remaining Parmesan cheese and parsley.
 

SUBSTITUTIONS:
 
Italian cheese could be used instead of Parmesan cheese.
 
Cream cheese or mascarpone cheese could be used instead of ricotta cheese.
 
Italian herbs such as oregano or basil could substituted instead of fresh parsley.