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Spaghetti Squash with Wild Mushrooms


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  • 1 pound spaghetti squash, halved and seeds discarded
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1-1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped
  • 3 garlic cloves, finely chopped
  • 2 quarts low-sodium chicken broth
  • 1 sage sprig
  • 1 cup ditalini pasta
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons snipped chives


Cooking time 45mins


Step 1

1. Preheat the oven to 425°,Rub the cut sides of the squash with 1tablespoon of the olive oil and season with salt and pepper. Place the squash cut side down on a baking all but sheet and roast for 30 minutes, until tender. Using a fork, scrape the squash strands into bowls and keep warm.

2. Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring, until golden, 5 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes. Add the broth and sage, season with salt and pepper and bring to a boil. Add the pasta and cook until al dente, 9 minutes. Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
3. Ladle the soup overthe squash and garnish with chives. Serve with grated cheese.

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