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