Preheat your oven to 400°F (204°C). Cut spaghetti squash in half and scoop out seeds. Drizzle olive oil over squash and rub to coat. Place cut-side down on baking sheet and poke holes in the skin.

Roast the squash for approximately 30 minutes until tender. Let it cool slightly before handling.

Clean and slice mushrooms into ¼ inch pieces. Combine mushrooms with olive oil, soy sauce, maple syrup, and optional liquid smoke. Toss to coat.

Heat a skillet over high heat and add marinated mushrooms. Sauté for about 10 minutes until golden brown and tender.

In the same skillet, pour in the wine and simmer for 2-3 minutes. Stir in the spinach and cook until wilted.

Once the squash is cool, use a fork to scrape flesh into strands.

In a mixing bowl, combine squash strands with mushroom and spinach mixture. Crumble goat cheese on top and mix gently. Serve warm.