Spaghetti Squash with Mushroom Ragu

This is a very satisfying vegetarian dish. Low in calories, high in fiber, and deliciously satisfies that carb-pasta craving without the guilt.  You can top the spaghetti squash with any sauce. This mushroom ragu is quick and easy and packs a lot of flavor with a very meaty texture from the baby portobello (crimini) mushrooms. As always, use as much or as little as you like of the ingredients to adapt to your taste. 

Spaghetti Squash with Mushroom Ragu

1 Medium Spaghetti Squash

2-8 oz. Packs of Baby Portobello Mushrooms, sliced

(may substitute white button)

1 Small Sweet Onion, diced or sliced

1 Tablespoon Olive Oil

1 Tablespoon Butter, divided

1/2 Cup Madeira or Marsala Wine

(may substitute broth) 

Salt to Taste

Pepper to Taste

Dried or Fresh Curly Leaf Parsley to Taste

Adobo Seasoning to Taste

Parmesan Cheese to Taste

Cut spaghetti squash in half lengthwise.  Roast in 400 degree oven face down in a baking dish with about an inch of water for approximately 30-40 minutes. Turn squash over and bake an additional 10 min face up.  Times will vary based on the size of your squash. It should be easy to pierce with a fork but not turned to mush.  Once squash is done, set it aside and heat up a large skillet.  Add half of the butter and all the olive oil.  Add the onions and saute until tender. Add mushrooms and saute. Once mushrooms and onions are cooked, add wine. Allow the wine to simmer and reduce by about half. Add remainder of butter to the sauce. It will give it a nice shine. Add a sprinkle of salt, pepper, parsley, and Adobo seasoning.

Use a fork to gently pull squash from the skin in long strands and place on dish.  Sprinkle with salt, pepper, parsley, and parm.  Top with mushroom ragu and another sprinkle of parsley and parm.

MADE WITH LOVE!