Roasted Spaghetti Squash with Wild Mushroom Ragout - BigOven 44557

Roasted Spaghetti Squash with Wild Mushroom Ragout

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Roasted Spaghetti Squash with Wild Mushroom Ragout"

Share it:

Try this Roasted Spaghetti Squash with Wild Mushroom Ragout recipe, or contribute your own. "Mushrooms" and "Spaghetti" are two tags used to describe Roasted Spaghetti Squash with Wild Mushroom Ragout.

"I made this yesterday and it was FABULOUS!!!! I cannot have ginger as I am medically on a low-starch diet so I substituted garlic and I make my own substitution for soy with molasses, tea and garlic, but everything else was great and one of my new favorite vegetarian recipes. Thank-you for the creativity and talent and generosity in sharing such an amazing dish!"

- clemens2

Ingredients

Are you making this? 
Salt and pepper
1 tb thyme, fresh; Chopped
MUSHROOM RAGOUT
2 tb Butter
4 oz Butter
1/2 lb Cremini mushrooms; quartered
2 tb Dark soy
1 tb ginger, fresh; Minced
batons Chives
2 tb Garlic; minced
2 c Red wine
Shiitake chips; recipe to follow
1 lg Spaghetti squash; cut
Salt and white pepper
2 tb Honey
1/2 lb Oyster mushrooms; quartered
GARNISH
1/2 lb Shiitake mushrooms; quartered
1/2 lb Chanterelle mushrooms; and/or morels

Original recipe makes 1

Servings  

Preparation

Preheat the oven to 350 degrees. Season the squash with salt and pepper and place cut side down on a sheet pan. Roast for about 40 to 50 minutes or until flesh is very tender. When cool enough, scoop out the flesh. In a saute pan, saute the ginger in the butter. Add the squash and honey. Check for seasoning. For ragout, heat a saute pan over medium high heat. Saute garlic in 1 tablespoon of butter. Add the mushrooms. Saute until soft. Season with salt and pepper and deglaze the pan with red wine and soy sauce. Cook until the liquid is partially reduced, then stir in the thyme. Add the rest of the butter and taste for seasoning. Be sure to leave some liquid in the pan. To serve, layer squash topped with mushrooms. Spoon some mushroom liquid around the plate and garnish with Shiitake Chips and chive batons. Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" on Nov 12, 1997

Calories Per Serving: 4302 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Roasted Spaghetti Squash with Wild Mushroom Ragout

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

I made this yesterday and it was FABULOUS!!!! I cannot have ginger as I am medically on a low-starch diet so I substituted garlic and I make my own substitution for soy with molasses, tea and garlic, but everything else was great and one of my new favorite vegetarian recipes. Thank-you for the creativity and talent and generosity in sharing such an amazing dish!
clemens2 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free