2 medium spaghetti squash, halved and seeds removed

1 tbsp olive oil

2 tbsp butter

1 cup chopped mushrooms

1 cup milk

1/3 cup shredded Parmesan cheese

2 oz goat cheese, crumbled

1/3 cup fresh herb mixture (basil, rosemary, thyme, parsley)

Salt and pepper, to taste

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Preheat oven to 400°F (200°C).
Drizzle cut sides of spaghetti squash with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
Roast for 35–40 minutes until tender. Remove and let cool slightly.
Use a fork to scrape the squash into strands and set aside.
In a large skillet, melt butter over medium heat. Add mushrooms and sauté until golden brown.
Pour in milk, stirring until warmed through.
Add Parmesan and goat cheese, stirring until melted and smooth.
Fold in spaghetti squash strands and toss gently to coat.
Stir in fresh herbs, adjust seasoning with salt and pepper.
Serve warm, garnished with extra herbs if desired.

Substitute goat cheese with cream cheese for a milder flavor.

Use almond or oat milk for a lighter, dairy-friendly version.

Add spinach or kale for extra greens.

Swap mushrooms with zucchini or bell peppers for variety.

Store leftovers in the refrigerator for up to 3 days.

Reheat gently on stovetop with a splash of milk for best texture.