Spaghetti Squash with Mushroom Sauce
I made this as a first course. It would also work as a side dish. You could double it for a meatless main course (or add meat). I used brown, cremini mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
Scale
- 2 cups cooked spaghetti squash, about half of a medium size (3lb, 1500gr) squash
- 4oz (125gr) mushrooms, roughly chopped
- 2 shallots, finely chopped
- 1 tbs olive oil
- 1/2 cup (4oz, 125ml) beef stock
- 1 tbs Dijon-style mustard
- 1/2 cup (5oz, 150gr) Greek yogurt
Instructions
- Cut squash in half or thirds, widthwise, and remove seeds.
- To cook squash in Instant pot:
- Cook on high pressure for 7 minutes. Release pressure and remove squash.
- To cook in oven:
- Place in a baking dish. cover, and bake for 45 minutes at 400F, until the flesh is fork tender.
- When cool enough to handle scrape out the squash strands. Refrigerate the unused portion for another day.
- Mushroom sauce:
- Sauté mushrooms and shallots in oil over medium heat until well browned.
- Add stock and bring to a simmer. Simmer, uncovered until reduced by half.
- Add mustard, yogurt and heat through.
- To serve – reheat squash in microwave for 30 seconds if needed.
- Divide onto 2 plates, top with mushroom sauce and serve.
Notes
You can cook the squash ahead of time, allow it to cool before scraping out the strands, and then reheat in a skillet or microwave just before serving.
Keywords: spaghetti squash, mushroom sauce
