Spaghetti squash with mushroom rosemary sauce

By GuidingVegan

Ingredients

• 2 medium spaghetti squash, about 4 1/2 pounds total
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil or roasted garlic oil
• 1 large sweet onion, sliced
• 8 ounces mushrooms, sliced
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup veggie broth
• 2 to 3 tablespoons *roasted garlic puree
• 1/4 cup chopped basil or parsley
• Roasted Garlic Puree
• 4 large or 5 medium heads garlic, broken into individual cloves
• 3 cups boiling water
• 3/4 cup avocado or organic canola oil
• 1/3 cup extra-virgin olive oil

Details

Servings 1
Adapted from healthyseasonalrecipes.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment. Cut spaghetti squashes in half lengthwise and scoop out seeds and loose stringy pulp from the center cavity. Place halves cut-side-down the prepared baking sheet and roast until the squash is soft when you press down on it, 40 to 60 minutes total. Flip it over and try to scrape up the spaghetti-like flesh, to check if it is done. If it is loose and stringy it is done. It shouldn’t be watery. If it doesn’t come up easily, return to the oven and check again in ten minutes.

2. Meanwhile, swirl oil in an unheated large heavy skillet, add onion and place over medium-high heat. Cook, stirring occasionally until the onion is softening and starting to brown, 6 to 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally until the onions are soft and brown, 6 to 8 minutes. Add mushrooms, rosemary, salt and pepper. Increase heat to medium-high and cook stirring often until the mushrooms release their juices and the juices evaporate and a brown fond develops on the bottom of the skillet, 4 to 6 minutes. Whisk broth and garlic puree in a small bowl until smooth. Stir into the mushroom and onion mixture and bring to a boil. Cook until the sauce is thickened, 2 to 3 minutes.

3. Scrape spaghetti squash up from the shell with a fork. Serve squash topped with the sauce and chopped basil or parsley.


*Roasted garlic puree

Place garlic in a medium heat-proof bowl. Pour boiling water over the garlic and let sit until about room temperature and the garlic skins are loosened, 40 minutes to 1 hour.

Peel garlic and trim root end from each clove. Transfer the garlic to a small heavy-bottomed saucepan and add avocado or canola oil and olive oil. Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and continue cooking very gently, pulling pot to edge of burner to keep heat low enough if necessary to prevent the mixture from boiling, until the garlic is very soft when pricked with a fork and golden brown, 40 to 50 minutes.

Cool completely. Strain garlic, reserving oil, and puree the garlic. Store in separate covered containers in the fridge for up to two weeks. Bring oil to room temperature before using if it becomes solid in the refrigerator.