Spaghetti Squash with a Creamy Mushroom Sauce

Ingredients

• 1 spaghetti squash, cut in half and de-seeded
• 1 8 oz package of mini portobello mushrooms, rinsed and chopped
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 heaping tablespoon of freshly grated Parmesan cheese
• Few sprigs of fresh thyme, stems removed and chopped
• 1/2 leek, sliced into thin pieces
• sea salt and freshly ground pepper to taste
• butter for frying