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Spaghetti Squash with Mushrooms and Pearl Onion Ragout

Food Network Canada
YIELDS
4 servings
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Ingredients

1
spaghetti squash
1
lb(s) pearl onion
cup extra virgin olive oil
2
tsp sugar
2
stalks celery, diced
1
carrot, diced
1
sweet red pepper, diced
1
tsp salt
1
tsp pepper
¼
tsp dried thyme
¼
tsp dried sage
1
lb(s) mixed exotic mushroom, ( such as oyster, crimini and stemmed shiitake), trimmed, and, thinly, sliced
2
cloves garlic, minced
1
cup vegetable stock
3
Tbsp soy sauce
2
Tbsp balsamic vinegar
2
Tbsp tomato, paste
1
Tbsp butter, softened
1
Tbsp flour
2
Tbsp chopped fresh Italian parsley
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Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Using fork, pierce squash all over. Roast in roasting pan in oven until tender when pressed, 1hour and 15 minutes, turning a couple of times. Turn off oven.

Step 3

Meanwhile, trim onions. Blanch in saucepan of boiling water for 1 minute. Using slotted spoon, remove to bowl of ice water to stop cooking process. Peel; cut any large ones in half.

Step 4

In large skillet, heat 2 tablespoons (25 mL) of the oil over medium heat. Cook onions and sugar, stirring often, for about 15 minutes or until onions are starting to turn golden.

Step 5

Stir in celery, carrot and the thyme and sage; add red pepper, half of the salt and pepper, cook, stirring often, for 10 minutes or until onions are a deep caramel colour. Transfer to bowl.

Step 6

Add 2 tablespoons (25 mL) of the oil to skillet. Stir in mushrooms and garlic; cook, stirring for about 10 minutes or until excess liquid has evaporated and mushrooms are starting to turn golden brown.

Step 7

Return onion mixture to pan along with stock, soy sauce, vinegar and tomato paste; cook for 5 minutes. Meanwhile, stir butter with flour; add to pan and cook, stirring gently, until completely melted and sauce is thickened.

Step 8

Cut squash in half lengthwise and scoop out seeds. Using fork, pull apart strands and place in bowl. Add remaining oil, salt and pepper; toss to coat. Mound on plates; spoon ragout over top. Garnish with parsley.

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