If you don't already have the squash cooked from yesterday, steam, boil or bake the spaghetti squash until it separated into strands.
Meanwhile, sautee the garlic and mushrooms with a small amount of water. Add a pinch of salt, and toss to combine. Add more water as needed if the mushrooms start to stick to the pan. Add the zucchini when the mushrooms have started to soften. Once they’re cooked, add the green onion and herbs.
Add today’s half of the cooked spaghetti squash to the pan, and toss to combine with the veg and herbs.
Notes
Serve topped with 2 Tbsp of Pumpkin Seed Sprinkle
If you don’t think you have any issues or reactions to tomatoes, you can add 1 cup fresh or canned diced tomatoes with the dried herbs to make a marinara sauce.