Dinner Ideas, Pasta, Sides, Uncategorized, Vegetarian
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Spaghetti Squash with Mushrooms in a White Wine Sauce

The New Year has begun, and each year I spend the first few days reflecting upon the year prior and goal setting for the future. 2015 was a great year – Mind over Marmalade was started! In 2016, we hope to continue bettering ourselves personally as well as professionally. What are some of your goals for the New Year?

Part of our definition of bettering ourselves personally is eating healthier. For as many healthy recipes we have posted here, there are just as many (if not more!) recipes for cookies, squares, bars, and other desserts. Don’t get me wrong, these are great in moderation, but we’d like to keep up our resolution as long as possible into 2016….let’s hope for 2 months this year? 

Spaghetti squash is a creative and delicious alternative to a bowl of pasta. You won’t be fooling anyone here, we can definitely tell this is not pasta, but for how much healthier it is, we really don’t mind! The squash has a unique texture that is stringy like pasta. When roasted, you can peel away the flesh with a fork to produce the pasta like dish. You can do this in the microwave, but our preference is to roast it for that extra bit of char flavour.

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Read on for the recipe!

RECIPE

Yield: About 2 cups, using a small-medium squash

Ingredients:

  • 1 small-medium spaghetti sqash
  • 2 tbsp olive oil
  • 1/2 cup cremini mushrooms, sliced and raw
  • 1/2 bottle white wine
  • 1 tsp garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp dried red chili flakes
  • Salt / Pepper to taste
  • Optional for topping:
    • Fresh parsley
    • Feta or Goat’s cheese
    • Olive oil

Method:

  1. Preheat the oven to 350 F.
  2. Prepare the squash by slicing in half lengthwise and scooping out the seeds. Using a knife, score the inside of each half in a checkerboard pattern. Drizzle each half with olive oil, salt, and pepper. Using your fingers, rub oil into all the nooks and crannies. Place halves face down on a cookie sheet. Roast for 40 – 50 minutes, until flesh is golden and easy to pull apart with a fork.
  3. While squash is roasting, prepare the mushroom sauce. Heat a large skillet with olive oil over medium-high heat. Place mushrooms and garlic in the pan once heated, and stir occasionally until partially cooked – about 3 minutes. Turn the heat down to low, and pour in the wine and spices. Let simmer for 5 – 10 minutes. Wine should be reduced, but not totally evaporated.
  4. Remove squash from the oven, and (carefully!) remove flesh with a fork, and place in a large bowl. I do this by holding the half with one hand in an oven mitt, and forking out the flesh with the other while standing over a garbage bin. It’s a sight.
  5. Add mushroom sauce to squash and stir to combine. Serve in bowls, and top with fresh parsley, a friendly helping of the cheese of your choosing, a  drizzle of olive oil, and an extra sprinkling of dried chili flakes.
  6. Enjoy!
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