Spaghetti Squash With Cognac Mushroom Ragu

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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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