1 box of gluten-free spaghetti (used Jovial Foods brown rice capellini here)
6-8 cloves of garlic, minced
2-3 lemons
1/2 baked spaghetti squash (no seeds)
1 cup of sliced shiitake mushrooms (de stemmed)
1/2 cup finely chopped parsley
Olive oil
Sea salt
Chili flakes

Preheat oven, slice spaghetti squash in half lengthwise, bake face down for 30 min. Scoop out seeds and take out meat w/ a fork to create spaghetti strands. While squash is baking, cook spaghetti as directed and rinse in cold water to prevent gumminess. Add a good glug of olive oil to a large pot, bring up heat and simmer minced garlic until fragrant. Add sliced shiitake mushrooms and a little water to help cook down. Sauté until light brown. Add a cup of spaghetti squash and continue to sauté, season w/ salt and pepper. Add cooked noodles and more olive oil to coat. Squeeze lemon and add chopped parsley. Lower heat and taste, season as needed if you need more salt, pepper of olive oil. Serve immediately w/ chili flakes.