I finally got to try spaghetti squash. Yes, you read correctly, I had never tried it before and I am super happy I did. I could not stop grinning during the whole process of separating the strands from the rind :-D (Am I weird?). I have yet to try the traditional spaghetti squash with marinara sauce, perhaps in the near future. In this occasion, I tossed it with a Mushroom-Marsala sauce and sprinkled with Parmesan cheese and nutmeg. It is a great side dish, very nutritious and low in calories. If you haven't tried it yet, now is the time! Seize the season!
Spaghetti Squash with Marsala-Mushroom Sauce
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: bake saute appetizer side vegetarian soy-free spaghetti squash mushrooms wine nutmeg fall
Ingredients (4 servings)
- 1 spaghetti squash, rind scrubbed and cut in half
- 3 teaspoons olive oil, separated
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1-2 garlic cloves, minced
- 1 bay leaf
- 8 oz white button mushrooms, sliced
- 1/4 cup Marsala wine (you can use white wine, also)
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese.
- Nutmeg, to taste.
Preheat oven to 375 degrees F.
Brush each half of the squash with 1 teaspoon of olive oil.
Bake for about 1 hour or until it feels tender when you insert a fork.
In a small saucepan, add 1 teaspoon of oil and the chopped onion.
Cook until tender.
Add the bay leaf, parsley, garlic, sliced mushrooms, salt and pepper.
Cook until the mushrooms soften and they release their juice.
Add the wine and cook for 3 minutes.
Mix the cold milk and the cornstarch in a cup and add it in the saucepan.
Stir until the sauce thickens.
Remove from the fire before it boils (if you boil a cornstarch sauce it might lose its consistency).
After the squash is tender, separate the strands with a fork and toss with the sauce.
Sprinkle with the cheese and nutmeg.
If you desire, you can put it in the broiler for the cheese to brown.
Total Fat: 6.5g (Saturated 1.5g, Polyunsaturated 0.4g, Monounsaturated 3.0g, Trans 0g)
Sodium: 412mg (Adjustable)
Total Carbs: 21.1 g
Fiber: 3.5 g
Sugars: 6.8 g
Protein: 6.0 g
Vitamin A: 6.1 %
Vitamin C: 16.4 %
Calcium: 18.7 %
Iron: 7.1 %
Percent Daily Values are based on a 2000 calorie diet.
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