People often ask what to do with spaghetti squash. This…you will love. Eat it as a main dish or serve it as a side. But this mushroom ragu is perfect with the squash.
Spaghetti Squash with Mushroom Ragu
By November 17, 2013Published:
- Yield: 4-6 Servings
by Kiki Luthringshausen of Beauty and Her Feast
- 1 large spaghetti squash
- 1/4 cup Olive oil
- sea salt and freshly ground pepper
- 2 lbs mixed mushrooms coarsely chopped
- 1 cup chopped shallots about 2 large whole shallots
- 1 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves chopped
- 1 1/2 cup Marsala wine
- 1/2 -1 cup mushroom broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- freshly grated parmigiano cheese
- Preheat oven to 425°. Split the squash in half and scrape out the seeds. Line an baking sheet with aluminum foil. Brush the flesh of the squash with olive and season with sea salt and freshly ground pepper.
- Place flesh side down and roast for 30 minutes until fully cooked. Remove from oven and set aside, covered to keep warm.
- While the squash is cooking, heat a large skillet on medium-high with the olive oil and butter. Add the shallots and sauté until soft. Raise the heat and add the mushrooms, season with salt and pepper.
- Cook until all the liquid the mushrooms have released has evaporated. Once the liquid is gone and the mushrooms are browning, carefully add the Marsala to the skillet allowing some of the alcohol to cook off, about 3 minutes.
- Add the broth, tomato paste, and rosemary; season with salt and pepper. Simmer for half an hour. Adjust seasoning.
- Using a large fork and spoon, scrape the strands of the squash from the inside of the skin and place in a serving bowl.
- Discard the rosemary sprigs from the ragu.
- Spoon the mushroom ragu on top of the spaghetti squash and sprinkle with freshly grated Parmigiano cheese. Serve. There will be extra mushroom ragu.