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