-1 large spaghetti squash
-16 oz fresh shiitake mushrooms (or any other mushrooms you prefer)
-1/2 cup parmesan cheese
-1 tablespoon olive oil
-Zest of 1 large lemon
-2 scallions, chopped
-4 cloves garlic, minced
-1 tsp salt
-1 tsp freshly ground black pepper
Cut the spaghetti squash in half. Remove the seeds. Place face-up in the microwave with a wet paper towel covering the tops of them. Cook in the microwave on 5-minute cooking intervals to see if it needs more cooking. The inside of the squash should not be completely mushy, but you should be able to poke your finger in the spaghetti squash easily. Remove from the microwave and set aside.
In a large pan, add the olive oil and mushrooms. Cook until mushrooms are tender, then add the chopped scallions, garlic, zest of 1 lemon, and salt and pepper. Scoop out the spaghetti squash and add to the pan, stirring frequently to evenly distribute ingredients. Add in 1/2 cup of parmesan cheese, taste for seasoning, and serve! Garnish with more lemon zest and cheese if desired.