Wonderful combination of flavors and textures. The spaghetti squash really takes on the role of pasta here. I came across this recipe a few months ago during a cook-out but then had to tweak it a little bit to make it my own.
Mushroom ragout over roasted spaghetti squash (serves 4)
2 small spaghetti squash, halved lengthwise, seeded
1 tbsp olive oil
1 tbsp butter
1 onion, thinly sliced
2 cloves garlic, crushed
1 lb mixed mushrooms, sliced
1 cup white wine
1 cup cream
sea salt and cracked black pepper
freshly grated nutmeg
2 tbsp parsley, chopped
Preheat the oven to 400 degrees. Baste the inside of the squash with the oil and place cut-side down on a baking sheet and bake for 30 to 40 minutes or until tender.
In the meantime, melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook for a few minutes or until the onion is soft and translucent. Next add the mushrooms and cook until all the liquid has evaporated (6 to 8 minutes). Reduce the heat to medium, add the wine and cook until the liquid has almost completely evaporated. Reduce the heat to low, add the cream and cook for 2 to 3 minutes until it starts to thicken. Season to taste with salt, pepper and nutmeg and stir through the parsley.
To serve, scoop out the squash with a fork, divide between plates and top with the mushroom ragout.
