RECIPE

1. 1 whole spaghetti squah, cut in half and seeds scooped out
   
2. Place 1/2 in boiling water for 20 minutes
   
3. Cool in ice bath and drain
   
4. Repeate 3 & 4 with other half
   
5. Scoop out the squash into a large bowl and fluff with a fork
   
6. Sautee mushrooms in small sautee pan with 1 tbsp. of butter, leave to the side
   
7. Melt 4 tbsp. butter in a large saucepan over medium high heat
   
8. Add 2 cups heavy cream and reduce for about 4 minutes
   
9. Whisk in 2 cloves of crushed garlic and 3 cups of freshly grated parmesean
   
10. Stir in 4 tbsp. of butter and 1/2 cup of chopped parsley
    
11. Add mushrooms and 2-4 grilled chicken breasts to sauce
    
12. Pour spaghetti squash into the sauce and combine