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Roasted Spaghetti Squash with Herb Mushroom Sauce

kept bylulato
recipe byHeather Pierce

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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