VCE--Spaghetti Squash with Oyster Mushroom and Pearl Onion Ragout

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Spaghetti Squash with Oyster Mushroom and Pearl Onion Ragout

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 spaghetti squash -- (about 3 pounds) pierced in several

places

1 pound pearl onions

2 tablespoons olive oil

1 tablespoon butter -- plus extra for the squash

1 teaspoon sugar

1 parsnip -- peeled & finely diced

1 carrot -- peeled & finely diced

1/4 teaspoon dried thyme

1 teaspoon chopped sage leaves

salt & freshly milled pepper

1 large clove garlic -- minced

1 pound oyster mushrooms or white mushrooms -- stems removed,

thinly sliced

4 teaspoons tomato paste diluted with 1/4 cup red wine

or water

2 tablespoons mushroom soy sauce or regular soy sauce

2 tablespoons chopped parsley

 

Preheat the oven to 375ºF. Set the squash in a pan and bake for 40 minutes.

Turn it over and continue baking until completely tender, another 15 to 30

minutes. When done, turn off the oven and let the squash sit until needed.

 

Meanwhile, cut a sliver off the root ends of the onions. Boil them for 1

minute, then transfer to a bowl of cold water. Peel and cut any large ones in

half.

 

Heat 1 tablespoon each oil and butter in large skillet over medium heat. Add

the onions, toss to coat, then sprinkle with sugar. Cook, giving the pan a

shake now and then, until they start to color, after about 10 minutes. Add the

parsnip, carrot, and herbs, season with salt and pepper, and continue cooking

until the onions are nicely caramelized, about 10 minutes more.

 

Set the vegetables aside in a bowl, add another tablespoon of oil to the pan,

then add the garlic and mushrooms. Stir quickly, season with salt and pepper,

and cook until they begin to color, about 5 minutes. Add the onions back to the

pan and add the diluted tomato paste and say sauce. Cook the mushrooms are

tender, then turn off the heat. (To keep the vegetables moist and to make a

little sauce, add water or mushroom stock in small increments.)

 

Cut the cooked squash in half lengthwise and scoop out the seeds. Pull apart

the strands with a fork, toss them with butter to taste, and season with salt

and pepper. Pile the squash into four individual plates, spoon the vegetables

around it, garnish with parsley, and serve.

 

Source:

" page 256 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 181 Calories; 10g Fat (48.3% calories

from fat); 2g Protein; 22g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol;

318mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : With the little pearl onions and oyster mushrooms, this definitely

qualifies as a company dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0