1. Preheat oven to 375 degrees F.

2. Slice the spaghetti squash in half and scoop out the seeds. Place the squash halves on
a baking sheet flesh side up. Drizzle each half with a 1/2 tablespoon of olive oil. Season each half with a generous pinch of salt and pepper. Bake for 20 minutes flesh side up. Using tongs, flip each half over and bake for 20 minutes, or until fork tender, flesh side down.

3. While the spaghetti squash is baking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms to the pan and cook, stirring occasionally, until brown and slightly crispy. Refrain from salting until the very end. Transfer the mushrooms to a bowl; set aside.

4. Turn the heat down to medium-low. Add the remaining 2 tablespoons of olive oil to the pan. Stir in the panko breadcrumbs. Cook, stirring often, until golden brown and toasted, about 4 minutes. Remove from the heat and set aside.

5. When the spaghetti squash is finished roasting, scoop out each center using a fork. Transfer the squash strands to a large bowl. Stir in the garlic, herbs, and Parmesan cheese. Season with salt and pepper to taste. Transfer the mixture a serving dish and top with crispy mushrooms and toasted breadcrumbs. Sprinkle a few Parmesan shavings over the dish. Serve immediately or keep warm in a 200 degree F. oven until ready to serve.

Contributed by: One Sweet Mess