Creamy Roasted Spaghetti Squash

Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off the top and bottom of the squash to create a flat surface; turn the squash upright. Starting at the top, slice downward to halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with 2 teaspoons of olive oil and season with salt and pepper. Line a sheet pan with foil. Transfer the prepared squash to the foil, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly.

Meanwhile, cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the walnuts. Pick the sage leaves off the stems; thinly slice the leaves.

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and softened. Transfer to a plate and wipe out the pan.

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped walnuts and sliced sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the walnuts are browned and the sage is crispy. Turn off the heat. Transfer the walnuts and sage to a paper towel-lined plate and immediately season with salt.

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl. Discard the skins. Add the cooked mushrooms and mascarpone; stir to thoroughly combine and break up any clumps. Taste, then season with salt and pepper if desired. Serve the finished squash topped with the seasoned eggs and brown butter walnuts and sage. Garnish with the parmesan. Enjoy!