Begin with the spaghetti squash

Preheat oven to 450°

Slice squash lengthwise down the middle. Scoop out seeds.

Rub lightly with 1 tsp. olive oil, season with salt and pepper, to taste, and place flesh side down on a baking sheet.

Bake 30 minutes or until fork tender. Time will vary depending on the size of your squash.

When cool enough to handle, scrape out flesh with a fork and set aside.

Prepare the Mushroom Zucchini Sauce

In a large pot, heat olive oil over Medium High heat.

Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.

Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.

Reduce heat to Low and slowly stir in the cream. Allow to simmer - but not boil - until heated through. Adjust seasoning to taste.

Add spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with Parmesan and serve warm.