Baked Spaghetti Squash & Gruyere

Using sharp knife, deeply pierce squash in several places. Put squash in a hollow baking pan and bake at 375*F (190*C) for 1 1/4 hours or until shell gives to gentle pressure, turning over half way through baking time. Cut squash in half lengthwise; scoop out seeds and fibers. Pull apart the strands with a fork and put into a large bowl. Add cheese, parsley, butter, garlic, salt and pepper; toss. Place on large platter and top with Sauteed Mushrooms with Spinach and Pepper. Makes 4 servings. Sauteed Mushrooms with Spinach and Pepper 2 tablespoons (30mL) olive oil 1/2 pound (250g) mushrooms, sliced 1/4" (5 mm) thick (3 cups or 750mL) 1/4 teaspoon (1 mL) freshly ground pepper 2 tablespoons (30 mL) butter 1/4 teaspoon (1 mL) salt 1 garlic clove, silvered 1 (283-g) bag washed and ready to use baby spinach In a large frying pan, heat over medium-high heat. Add mushrooms, saute for 5 minutes or until juices are released and mushrooms are browned. Add salt and pepper; transfer mushrooms to bowl and set aside. Return fry pan to heat and add butter and garlic. When butter is foaming, add spinach and cook for 2 minutes or until tender and most of the liquid has evaporated, stirring frequently. Return mushrooms to pan and toss with spinach. Taste and adjust seasonings. Makes 4 servings.