Spaghetti Squash and Mushroom Skillet

2 lb. spaghetti squash

olive oil

2 T butter

1 med. onion, halved and sliced thinly

1 carton fresh mushrooms, sliced

1/2 tsp. dried basil

2 T. grated parmesan cheese

salt to taste

Slice the squash in half and scoop out the seeds. Brush the entire area of the squash with olive oil and place flesh side down on a baking sheet lined with tinfoil. Bake in a 425 degree oven for 25 minutes. Remove and allow to cool enough to handle, use a fork to scrape out the flesh, set aside.

Melt the butter in a skillet over med. high heat. Add the onions and mushrooms, cook for 10 minutes, stirring occasionally. Add in the squash and toss to combine. Add remaining ingredients and combine well. Cook for 5 minutes to warm the squash.