Roasted Spaghetti Squash with Herb Mushroom Sauce

By • December 3, 2012 • 0 Comments

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Author Notes: This lovely winter gourd is such an awesome way to get your fill of tasty sauces (and sneak in more veggies) without horsing down tons of starchy pasta. http://youtu.be/Xjcc-l1_kSEHeatherPierceG

Serves 2

  • 1 medium spaghetti squash (about 3-4 lbs), cut lengthwise
  • 3 tablespoons grass-fed butter
  • 3 tablespoons extra virgin olive oil
  • 3 large portobello mushrooms, stems removed, cut into 1/2-inch thick slices and each slice halved
  • 6 large cremini or white button mushrooms, cut into 1/4-inch slices
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 2 tablespoons minced fresh Italian parsley
  • 1/8 tablespoon fresh thyme
  • sea salt & freshly ground black pepper
  1. Preheat oven to 450.
  2. Slice squash in half lengthwise. Pierce outside of squash with a fork in a few spots.
  3. Place squash in oven-proof pan, cut side facing down. Roast for 50-70 minutes until squash is tender falls away in strings like spaghetti when you run a fork down it.
  4. Meanwhile…heat butter and oil in large skillet over medium heat.
  5. Add shallots and saute for about 5 minutes, until golden.
  6. Add mushrooms and saute about 5 minutes, until soft.
  7. Stir in wine and chicken broth and cook until liquid reduced to about 6 tablespoons.
  8. Stir in parsley and thyme. (If you want to get fancier, add a smidge of heavy cream here and stir until heated through.)
  9. Season with salt and pepper to taste and enjoy.
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