1 spaghetti squash
1 1/2 lb mixed mushrooms, chopped
1 TBSP butter
1 TBSP lemon juice
2 c chicken stock
2 c half and half
With a sharp knife pierce the spaghetti squash several times. Place in a microwave safe dish and cook for 20 minutes, let rest for 10. Cut open, scoop out seeds, then use a work to shred the squash.
Meanwhile in a large skillet melt the butter, add the lemon juice and shrooms and cover. Cook over medium low heat for 12 minutes, then set aside.
At the same time, combine the half and half and stock in a pan. Cook over medium-high heat until reduced by half, about 25 minutes.
Pour sauce into mushrooms, stir to combine. Add the spaghetti squash, and cook over low heat for 2 minutes.
Serve topped with parsley, cheese and truffle salt.