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Roasted Spaghetti Squash




Source of Recipe


Internet


List of Ingredients




1 large spaghetti squash (4 - 5 lbs)
4 medium sized button mushrooms, cleaned and cut into eights
1/4 cup shallot, diced
2 cloves garlic, minced
2 tbsp fresh sage, chopped
1/2 tbsp butter
2 tbsp olive oil
1/4 cup low-sodium veggie stock
2/3 cup heavy cream
1/3 cup low-fat milk
1/4 cup sun dried tomatoes, rehydrated and halved
Pinch of nutmeg
Toasted spaghetti squash seeds (for garnish)
Salt & pepper to taste
Extra olive oil as needed


Recipe



Preheat oven to 375 degrees. Halve spaghetti squash and remove pulp and seeds. Separate the seeds, then rinse and dry them. Brush the cut halves of the squash with half of the oil and season with salt and pepper. Place cut side down on an oiled baking sheet and cook for 40 - 45 minutes. Using a fork, shred the squash into spaghetti like strands.

Spread seeds on a second baking sheet and cook for 10 - 12 minutes, or until golden brown.

While the squash is baking, heat butter and oil in a sauté pan on medium high heat. Add mushrooms, shallots and garlic and cook until most of the moisture evaporates. About 7 - 8 minutes. Stir in sage and sun dried tomatoes.

Add stock, bring to a boil and reduce until almost completely evaporated. Add cream, milk and nutmeg and bring to a boil. Reduce heat and simmer for 5 - 6 minutes or until the sauce thickens enough to coat the back of a spoon.

Serve over spaghetti squash and garnish with toasted seeds.

Best served with Lamb & Quinoa meatballs.