Spaghetti Squash with Sun-Dried Tomatoes and Mushrooms

• 2 small spaghetti squashes (1 to 2 pounds each)
• 1 tbs extra-virgin olive oil
• ½ tsp kosher salt

Sun-Dried Tomato & Mushroom Mixture:

• ¼ cup pine nuts
• 2 tbs extra-virgin olive oil, divided
• 1½ tsp kosher salt, divided
• 3 cups thinly sliced stemmed shiitake or cremini mushrooms
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper
• ½ tsp crushed red pepper flakes
• 7 oz oil-packed sun-dried tomatoes, drained and thinly sliced (about 1 cup)
• 2 cups (3 oz) baby spinach
• ½ cup torn fresh basil leaves
• 1 tbs freshly squeezed lemon juice
• 3 oz crumbled goat cheese or feta, plus more for serving

Directions:

Spaghetti Squash:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Trim the ends of the spaghetti squash and halve it crosswise. Using a sharp spoon or ice cream scoop, scoop out the seeds and stringy bits from the center of each cavity and discard.
3. Brush the inside of the halves all over with 1 tablespoon of the oil and season with ½ teaspoon of the salt.
4. Place the squash cut side down on the prepared sheet pan and roast until fork-tender, about 30 minutes. Set aside until cool enough to handle.
5. When the squash is cool enough to handle, use a fork to gently scrape out the strands so that they resemble spaghetti.

Toast the Pine Nuts:

1. In a dry (no oil) large deep skillet, toast the pine nuts over medium heat, tossing often until toasted and fragrant, 2 to 3 minutes. Watch carefully so they don’t burn. Remove from the skillet and set aside.

Sun-Dried Tomato & Mushroom Mixture:

1. In the same skillet used for the pine nuts, heat 2 tablespoons of oil over medium-high heat.
2. Add the mushrooms  and cook for 2 to 3 minutes. When the mushrooms are golden, reduce the heat to medium.
3. Add the garlic, 1 teaspoon of salt, black pepper, and pepper flakes, and sauté, stirring, until the garlic is golden, about 1 minute.
4. Add the sun-dried tomatoes and sauté for 1 minute.
5. Add the squash strands to the skillet along with the spinach and toss until the spinach is wilted and the squash is well combined with the mushrooms and sun-dried tomatoes.
6. Add the basil, lemon juice, and cheese and toss until the cheese is melted and evenly coats the spaghetti squash.
7. Divide among four bowls and top with the toasted pine nuts and additional cheese.