2 Tbs olive oil
2 garlic cloves, minced
1 large shallot, sliced thinly
1 lb fresh mushrooms, such as crimini, oyster, or hen of the woods
¼ c white wine
½ c vegetable or chicken broth
¼ c half & half
¼ c cream cheese, cut into small chunks
¼ c chopped fresh parsley
½ c shredded parmesan or parmesan-reggiano
Heat the olive oil in a skillet then add the garlic, shallot, and the mushrooms. Cook 3-5 minutes on medium-high heat until soft, taking care not to burn your garlic. Deglaze your pan with the white wine then add in the broth and the half & half and stir. Once the broth and cream are warmed through add the cream cheese and stir until it has melted into the sauce. Finally, add in the parsley and let cook about 30 seconds. Ladle this sauce over your cooked spaghetti squash and top with the parmesan.
***This sauce is also fantastic over fresh noodles from Broder’s and would be great over a variety of the proteins you can buy at the market like Wild Run Salmon or Auntie Annie’s Chicken.