Roasted Spaghetti Squash with Herb Mushroom Sauce

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kept byCIAmigud
recipe byHeather Pierce

Categories:
- Mushroom
- Roast
- Spaghetti
- Squash

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Ingredients:

1 medium spaghetti squash (about 3-4 lbs), cut lengthwise
3 tbsp grass-fed butter
3 tbsp extra virgin olive oil
1/2 cup finely chopped shallots
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 tbsp minced fresh Italian parsley
1/8 tsp fresh thyme
sea salt & freshly ground black pepper

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 tbsp minced fresh Italian parsley
1/8 tsp 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 s