Spaghetti Squash With Cognac Mushroom Ragu

Ingredients

• 1 spaghetti squash, about 3 pounds
• 2 tablespoons olive oil
• Kosher salt and ground black pepper, to taste
• 2 tablespoons butter
• 1 1/2 pounds mixed wild mushrooms, cleaned, woody stems removed, and caps coarsely chopped
• 1/4 cup minced shallots
• 2 teaspoons minced fresh thyme
• 1/4 cup cognac, Port or red wine
• 1/2 cup low-sodium chicken stock
• 3 tablespoons heavy cream
• 1/4 cup minced chives
• Fresh lemon juice, to taste

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