Spaghetti Squash With Mushroom Sauce

Recipe Ingredients

6 tablespoons	90ml	Butter
1/2 tablespoon	7.5ml	Yellow onion (medium)
1 tablespoon	15ml	Garlic clove - minced (large)
1/2 lb	227g / 8oz	Common store mushrooms* - sliced
		Minced fresh oregano - to taste
		Minced fresh basil - to taste
1		Spaghetti squash - (abt 2 lbs)
		Salt - to taste
		Freshly-grated Romano or Parmesan cheese

Recipe Instructions

* Alternate Mushrooms: Shiitake

Melt the butter in a saute pan or skillet. Saute the onion and garlic over medium heat until translucent. Add the sliced mushrooms, oregano, and basil, and cook until most of the moisture from the mushrooms has evaporated. Set aside.

Slice the squash lengthwise and scrape out the seeds. (You can bake and eat these seeds like pumpkin seeds.) Place the halves in a large covered pot with 1 inch of boiling water and cook for 20 minutes. They may be placed cut-side up or down. You do not want to overcook the squash because the strands of the flesh become mushy, so be sure the interior remains firm. Drain the squash and separate the circular stands of the "spaghetti" from the skin of the squash with a fork. The strands should remain slightly crunchy.

Heat the mushroom sauce. Empty the strands of squash into a heated serving dish. Mix in the mushroom sauce, adding salt to taste. Top with grated cheese and serve.

This recipe yields 4 side dish servings.

Source:
Wild About Mushrooms by Louise Freedman

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.