Risotto with Spaghetti Squash and Mushrooms

My sister-in-law (who is an amazing cook) made this dish for Thanksgiving this year -- it's amazingly tasty and rich, as well as easy to make! I scaled the recipe down a little, and here is what I made for dinner the other night.

Risotto with Spaghetti Squash and Mushrooms

1 spaghetti squash (small-ish in size. cut in half, place face down on a cookie sheet, cover with foil and bake at 400 F for about an hour or until soft, then scoop out the flesh).

1 package mushrooms, thinly sliced

6 cups chicken or vegetable broth

1 1/2 cups arborio rice (you can find this in most grocery stores -- Trader Joe's seems to have the best price)

1/2 cup half and half

2/3 cup grated parmesan cheese

Olive oil, salt, pepper, nutmeg, butter

Saute spaghetti squash and mushrooms in a little butter and olive oil, seasoning with salt, pepper and a little nutmeg.

In a separate pot, saute arborio rice in a little olive oil (stir rice around to coat) for 2 minutes. Slowly add the broth, stirring constantly until absorbed. Only add about 1/2 to 1 cup at a time! When broth is fully incorporated and the rice is cooked (al dente is best), add the sauteed veggies, half and half and cheese until combined and thoroughly heated.

Can be served either as a main dish or side dish. Yum!

Makes about 4-5 entree sized servings