Spaghetti Squash with Sun-Dried Tomato Cream Sauce

Place squash halves cut-side down in a microwave-safe dish; add water. Cover and microwave on High until the flesh is tender, 11 to 13 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet coated with cooking spray. Bake in a 400°F oven until tender, 40 to 50 minutes.)

Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, Italian seasoning, salt and pepper; cook, stirring, until the vegetables are tender and starting to brown, 5 to 7 minutes. Add yogurt and cream; continue cooking and stirring until bubbling and slightly thickened, about 3 minutes. Remove from heat and stir in sun-dried tomatoes and Parmesan.

Using a fork, scrape the squash flesh from the shells into the skillet. Add parsley and stir to coat.