Creamy Shiitake Mushroom Sauce over Roasted Spaghetti Squash


Another Garnish & Gather meal success. I don’t mind a vegetarian dinner at all – and sometimes it is quite refreshing. I posted this picture tonight and people asked for the recipe. Super simple and SO flavorful. Who doesn’t LOVE mushrooms?

Yields 2 servings

1 Small squash, spaghetti
1 Tbls oil, extra virgin olive
1 to taste salt and pepper
8 Ounce(wt)s mushrooms, shiitake
2 Tbls parsley, flat-leaf chopped
1 Tbls butter, unsalted
1/4 Cup onion, yellow chopped
1/2 tsp pepper, crushed red flakes
1/4 Cup pine nuts
2 Cloves garlic, fresh minced
1/4 Cup wine, dry white
1/3 Cup cream, heavy

Optional Ingredients:
1/4 tsp salt, truffle

Tools Needed:
Good Cook Set Of 3 Non-Stick Cookie Sheet
T-fal A91082 Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black

Preheat oven to 400 degrees.

Cut squash in half lengthwise and discard seeds. Rub the inside (and cut edge) of the squash with oil, salt and pepper.

Place squash on a baking sheet (lined with parchment paper if you have it), cut side down, and cook for 30 to 40 minutes, until tender.

Discard mushroom stems and slice shiitakes. Chop parsley and set aside. Chop onions and mince garlic.

When the spaghetti squash has been cooking for 10 minutes, heat butter in a large saucepan over medium-high heat. Add the mushrooms in a single layer, and do not stir, for 5 to 6 minutes.

Reduce heat to medium, add the chopped onions, stir well, and cook 3 to 4 minutes. Add red pepper flakes, pine nuts and garlic and cook for 1 minutes.

Add white wine and cook, while stirring, 1 to 2 minutes, until the pan is nearly dry. Reduce heat to low, add the cream and cook, stirring, for 2 to 3 minutes, until it starts to thicken.

When squash is fork tender, use a fork to scoop out the flesh and divide between plates. Top with the mushroom sauce. Garnish with the chopped parsley and sprinkle with truffle salt, if using.

Serve with a toasted buttered baguette.


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