Prepare spaghetti squash, cut in half lengthwise, scoop out seeds, rub inside and out with oil. Place cut side down on baking tray lined with parchment paper. Bake at 350 degrees 40 minutes or until squash is tender to the touch. Cool. Remove squash from shell with a fork, set aside and discard shell.
In a skillet, heat oil and sauté onions and mushrooms until soft, Add garlic and all other ingredients except chèvre. simmer on low to combine flavors. Include brine from capers and artichokes. Dilute with milk to desired consistency.
Heat squash and place on serving dish. Dot squash with chèvre. Pour hot sauce all over and serve immediately. May top with parmesan cheese and parsley.