Spaghetti Squash with Prosciutto and Mushrooms in a White Wine Sauce

By Julie

Serves:  4

Time:  60 min

Well.  That title is a mouthful isn’t it?  Well so is this:

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Isn’t that lovely?  And we ate it without guilt.  Except for the second and third glasses of wine.. there may have been some guilt there… but it was already open from the sauce so… anyway it’s delicious.

This was inspired by a similar dish, Linguine with Prosciutto and Mushrooms that I made last week.  It can be gluten free as long as you are using gluten free deli meat.  Check your labels.

You Will Need:

  • 1 large spaghetti squash or 2 small ones.  Halved and seeded.
  • olive oil
  • 1 tbsp butter
  • salt and pepper
  • 3/4 cup Parmesan plus more for garnish
  • 8-12 slices of prosciutto
  • 2 lbs of mushrooms (they will cook down to almost nothing.  Don’t be shy.)
  • 1 medium onion
  • 6 cloves of garlic
  • 1/8 tsp of chili flakes
  • 2 large handfuls of spinach
  • 1 cup of white wine – use something dry and not sweet

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Prepare The Squash

Preheat the oven to 375.  Brush the squash with olive oil and sprinkle with salt and pepper.  Place the squash cut side down on a baking pan (use stoneware or line the pan with foil to save mess) and bake for 40 min or until you can pierce the skin easily and the squash is tender.  Shred squash with a fork and set aside.

Meanwhile Cook The Sauce

Render the prosciutto in a pan over medium heat until most of the fat is melted.  Remove from pan and set aside.  Add butter, 1 tbsp of olive oil and onions to the pan.  Cook until softened, 5 to 7 min.  Add mushrooms and saute until the mushrooms have released most of their moisture and are cooked.  Add the garlic and chili flakes and cook for 1 minute until fragrant add the wine.  Have your wine ready so that you can toss it in the pan before the garlic burns.  Simmer and let the contents of the pan reduce by half, about 8 min.   Add the Parmesan and stir until melted.  The sauce should be a bit thickened from the cheese.  Add the prosciutto, squash, and spinach and stir until spinach is wilted and squash is heated through.

Serve immediately with the remainder of the wine… if you haven’t drank it all already.

 

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Spaghetti Squash with Goat Cheese and Garlic

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By Corinne

I came to spaghetti squash late in life and skeptical of any one who claimed it was ‘just like’ spaghetti. While I quite like it, could possibly even wax poetic about my love of it, I still think it only superficially resembles the pasta it’s named after.

I love this dish as a side for just about anything (pictured here served with veal cutlets), and have also been known to eat it as a vegetarian main served with a nice crusty bread and a salad.

Serves: 4 as a side dish

You will need:

  • 1 medium/large spaghetti squash
  • 2-3 cloves of garlic
  • 2 tbsp melted butter
  • 2 tbsp minced fresh flat leaf parsley
  • about 70g or 2.5oz of soft goat cheese, crumbled

Preheat oven to 350F. Cut stem ends off of spaghetti squash, scrape out seeds (roast like pumpkin seeds if you wish, they are super yummy!) and cut in half length wise.

Place cut sides down on a cookie sheet and place on middle rack in oven for 45min. At 45 min flip over and check to see if strands separate easily from the skin. If they do not, put back in oven for another 15 min (you can leave cut side up). When squash is tender, remove from oven and use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. You can either use the skin as a bowl or put it all into a separate bowl for serving.

Melt 2 tbsp of butter and mix in the chopped fresh parsley. Mince or press garlic into the butter. Give it a good whisk. When squash is finished cooking and you have scraped it into ‘spaghetti’, drizzle with butter/parsley/garlic mixture and sprinkle with goat cheese for serving.