The Pioneer Woman Tasty Kitchen
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Roasted Spaghetti Squash with Herb Mushroom Sauce

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Level: Easy

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Description

My sneaky “weekday pasta” or “guilt-free pasta” is the spaghetti squash. 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.

Ingredients

  • 1  Medium Spaghetti Squash (about 3-4 Pound Size), Cut In Half Lengthwise
  • 3 Tablespoons Grass Fed Butter
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ cups 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
  • ⅓ cups Dry White Wine
  • ⅓ cups Chicken Broth
  • 2 Tablespoons Minced Fresh Italian Parsley
  • ⅛ teaspoons Fresh Thyme
  • 1 dash Heavy Cream (optional)
  • Sea Salt And Freshly-ground Black Pepper, To Taste

Preparation

Preheat oven to 450 F.

Slice squash in half lengthwise. Pierce the outside of the squash with a fork in a few spots.

Place squash in an oven-proof pan, cut side facing down. Roast for 50-70 minutes or until squash is tender and 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 has reduced to about 6 tablespoons. Stir in parsley and thyme. If you want to get fancier, add a splash of heavy cream here and stir until heated through. Season with salt and pepper to taste.

Run a fork around the inside of the squash to remove all of the strands. Serve sauce on top of the squash strands. Enjoy!

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

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