Spaghetti Squash with Wild Mushrooms

By Shaylie

Ingredients

• 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

Preparation

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.