Prep: Preheat oven to 400°F (204°C). Cut* spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 Tbsp of olive oil, then rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork.
Roast: Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch.
Mushrooms: Meanwhile clean and slice mushrooms into ¼ inch thick slices. In a large bowl, stir together remaining oil, soy, maple, and liquid smoke. Stir in the mushrooms, tossing to evenly coat. Transfer to a large saute pan and cook over high until soft and lightly browned, about 10 minutes (drain excess water while cooking if needed to help them brown).
Wine + Spinach: With the heat still on, add the wine to the pan of mushrooms, stirring until it evaporates. Add the spinach, stirring until it wilts down. Remove from heat.
Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash. (If serving in the shells, leave about ¼ inch of flesh in the squash to support your bowls.)
Assemble: Add spaghetti squash noodles and goat cheese to the pan of mushrooms, stirring to evenly combine. Serve warm, topped with salt, pepper, and crushed red pepper flakes.
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
*Cutting the squash: Cut horizontal for longer spaghetti strands. Cut lengthwise for prettier presentation when serving the mac and cheese in the squash shell.