Spaghetti Squash with Mushroom Sauce Recipe

In a 4-quart Dutch oven, bring to a boil enough unsalted water to cover the squash. Add the squash,cut side up, and cook, covered, over moderate heat for 20 minutes or until the squash is fork-tender. Meanwhile , in a heavy 10 inch skillet, melt the margarine, over moderate heat add the green onions and cook, uncovered untill soft- about 5 minutes. Stir in the mushrooms, thyme, marjoram and pepper; cover and cook for 5 minutes. Add the beef broth and cook uncovered, stirring occasionally until most of the broth has evaporated-about 5 minutes. As soon as the squash is done, lift it from the Dutch oven and with a fork scrape the spaghetti-like strands onto a heated platter. Ladle the mushroom sauce on top, sprinkle with the parsley and serve.