Spaghetti Squash With Mushroom Sauce
- 6 tablespoons butter
- 1/2 medium yellow onion
- 1 large garlic clove minced
- 1/2 pound common store mushrooms* sliced
- Minced fresh oregano to taste
- Minced fresh basil to taste
- 1 spaghetti squash - (abt 2 lbs)
- Salt to taste
- Freshly-grated Romano or Parmesan cheese
* Alternate Mushrooms: Shiitake
Melt the butter in a sauté pan or skillet. Sauté the onion and garlic over medium heat until translucent. Add the sliced mushrooms, oregano, and basil, and cook until most of the moisture from the mushrooms has evaporated. Set aside.
Slice the squash lengthwise and scrape out the seeds. (You can bake and eat these seeds like pumpkin seeds.) Place the halves in a large covered pot with 1 inch of boiling water and cook for 20 minutes. They may be placed cut-side up or down. You do not want to overcook the squash because the strands of the flesh become mushy, so be sure the interior remains firm. Drain the squash and separate the circular stands of the "spaghetti" from the skin of the squash with a fork. The strands should remain slightly crunchy.
Heat the mushroom sauce. Empty the strands of squash into a heated serving dish. Mix in the mushroom sauce, adding salt to taste. Top with grated cheese and serve.
This recipe yields 4 side dish servings.
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