Spaghetti Squash With Cognac Mushroom Ragu
Posted On May 29, 2022
Spaghetti Squash With Cognac Mushroom Ragu
Servings 4
Calories 336kcal
Equipment
- microwave
- microwave safe dish
- large saucepan
Ingredients
- 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
Instructions
- 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
Notes
Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition
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
About The Author
