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Roasted Spaghetti Squash with Herb Mushroom Sauce

kept byHeather
recipe byHeather Pierce

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.


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

  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.

Serves 2 for a main meal or 4 for a side or tapas-style dish.



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