* Exported from MasterCook *
Spaghetti Squash With Cognac Mushroom Ragu
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 spaghetti squash -- about 3 pounds
2 tablespoons olive oil
Kosher salt and ground black pepper -- to taste
2 tablespoons butter
1 1/2 pounds mixed wild mushrooms -- cleaned, woody stems removed, and caps coarsely chopped
1/4 cup minced shallots
2 teaspoons minced fresh thyme
1/4 cup cognac -- Port or red wine
1/2 cup low-sodium chicken stock
3 tablespoons heavy cream
1/4 cup minced fresh chives
Fresh lemon juice -- to taste
Split the squash in half lengthwise and scrape out the seeds. Place the squash in a microwave-safe dish with about 1/2 inch of water; cover and microwave on high for about 15 minutes, until squash has softened all the way through. Let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl, toss with 1 tablespoon of the oil, and season to taste with salt and pepper; keep warm.
Meanwhile, heat the olive oil with the butter in a large pan over medium heat. When the butter has melted, add the mushrooms and shallots. Cook, stirring, until the mushrooms have softened and released some of their liquid, about 5 minutes. Stir in the thyme, and season to taste with salt and pepper.
Pour in the cognac and chicken stock; stir to combine, then cook for about 3-4 minutes, until the liquid has partially evaporated. Remove from the heat, and stir in the cream and chives. Season to taste, adding a squeeze of lemon juice, if needed. Pour over the squash, toss to combine, and serve.
Serves 4
Per serving: 304 calories, 7 g protein, 30 g carbohydrate, 18 g fat (7 g saturated), 31 mg cholesterol, 77 mg sodium, 6 g fiber.
This quick recipe takes advantage of seasonal wild mushrooms - we used a mix of chanterelles, shitakes, trumpets and mini portabellos. Using the microwave cuts down on prep time for the squash, but the squash can also be steamed on top of the stove for about 20 minutes.
The second recipe stars spaghetti squash, one of those underused gourds at the market. Most tend to grab the more familiar acorn or butternut squash, but this succulent, sweet variety shouldn't be overlooked. Shredded into strands after cooking, it can function like pasta without the heavy carbs, and is surprisingly simple to prepare.
Once you've cut the squash in half - the hardest part of the recipe, by far - use the microwave to cook it through. A little water in the bottom of a covered dish provides steam, which moves things along quickly. If you don't own a microwave, you can do this part in a steaming basket on the stove.
To spruce up the otherwise mild squash, use a hearty sauce, like creamy cognac mushrooms. A quick saute with shallots, herbs and brandy adds depth, and a splash of cream ties it all together.
Use vegetable broth in place of chicken if you want to make it vegetarian, or go the opposite route and throw in a little meat to bulk up the sauce - crumbled sausage, chopped pork or, if you have a little bit left over, the last shreds of your Thanksgiving turkey.
Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 244 Calories; 18g Fat (69.2% calories from fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 932 0 0 0 20113 0 20211 0
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