1 pound spaghetti
1 pound sliced mushrooms
1 pound spaghetti squash
1 onion, peeled and diced
1 bay leaf
7 cloves garlic, minced
1/2 teaspoon salt and pepper to taste
6 scallions, minced
1/4 teaspoon salt, or to taste
2 cups milk
3 quarts mayonnaise
1 dash hot pepper sauce
1 dash dried oregano
1 (4 ounce) can tomatoes with juice
1 teaspoon green onions
1 teaspoon pasta coloring
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Prepare pasta by coating with half the water from the drain and spoon into a large stockpot. Add mushrooms, onions and bay leaves to skillet; saute over medium-high heat until tender. Drain the stock.
Spread sauce over top and brown on top; spoon mayonnaise, hot pepper sauce, oregano and tomatoes over spaghetti. Spread sauce over spaghetti. Or drizzle mayonnaise over spaghetti. Sprinkle with lemon zest, cook down and drizzle with sauce.