Spaghetti Squash with Seasonal Vegetables

1 medium spaghetti squash, cut in half length-wise (seeds removed)
3 tablespoonfuls butter
3 tablespoonfuls olive or sunflower oil
1 cup mushrooms, thinly sliced
1/2 cup sweet red pepper, chopped
1/4 cup chopped green onions
1 tablespoonful minced garlic
2 cups raw baby spinach, washed

Preheat oven to 350 degrees.

Place spaghetti squash halves face down in a flat baking pan in approximately 1 inch of water.  Bake for 45 minutes. 

Place olive or sunflower oil in large skillet with mushrooms, onion, and garlic.  Saute gently until mushrooms are slightly tender; add red pepper and spinach.  Cook gently until spinach is slightly wilted.  Remove from heat and add butter to vegetable mix.

When squash is done, allow to cool until safe to handle.  Using a dinner fork, lightly rake interior surface  of squash (length-wise) into bowl until all the flesh is removed.  Squash flesh should resemble spaghetti strands.

Toss squash with mushroom mixture; add salt and pepper to taste.  If necessary, return to skillet or oven to re-warm before serving (do not overcook).