Spaghetti Squash With Cognac Mushroom Ragu


Spaghetti Squash With Cognac Mushroom Ragu

Spaghetti Squash With Cognac Mushroom Ragu

Course Side Dish
Cuisine American
Keyword chicken stock, cognac, shallots, spaghetti squash, wild mushrooms
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 336kcal


  • microwave
  • microwave safe dish
  • large saucepan


  • 3 pounds spaghetti squash 1 squash
  • 2 tablespoons olive oil
  • Kosher salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1 1/2 pounds wild mushrooms mixed woody stems removed, cleaned and caps coarsely chopped
  • 1/4 cup shallots minced
  • 2 teaspoons fresh thyme minced
  • 1/4 cup cognac Port or red wine
  • 1/2 cup chicken stock low-sodium
  • 3 tablespoons heavy cream
  • 1/4 cup fresh chives minced
  • Fresh lemon juice to taste


  • Split the squash in half lengthwise and scrape out the seeds. Place the squash in a microwave-safe dish with about 1/2 inch of water; cover and microwave on high for about 15 minutes, until squash has softened all the way through. Let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl, toss with 1 tablespoon of the oil, and season to taste with salt and pepper; keep warm.
  • Meanwhile, heat the olive oil with the butter in a large pan over medium heat. When the butter has melted, add the mushrooms and shallots. Cook, stirring, until the mushrooms have softened and released some of their liquid, about 5 minutes. Stir in the thyme, and season to taste with salt and pepper.
  • Pour in the cognac and chicken stock; stir to combine, then cook for about 3-4 minutes, until the liquid has partially evaporated. Remove from the heat, and stir in the cream and chives. Season to taste, adding a squeeze of lemon juice, if needed. Pour over the squash, toss to combine, and serve.
  • Serves 4


Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 336kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 887mg | Fiber: 9g | Sugar: 12g | Vitamin A: 788mcg | Vitamin C: 12mg | Calcium: 82mg | Iron: 2mg

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