Olive oil Cut the spaghetti squash in half and scoop out the seeds.
Place in a glass casserole dish cut sides down and put some water in the dish so that it goes up the sides of the squash about a half-inch or so. While it's baking, put some olive oil in a sauce pan and turn the heat on medium low. Saute the minced garlic and the onions in the olive oil til the onion is translucent but not browned. Add the mushrooms and stir, coating well. Let them cook a little while, then stir in the wine.