Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout

Ingredients

• 1 1 1/2-pound spaghetti squash
• 1 3.66-ounce can smoked oysters, drained, 1 teaspoon of the oil reserved
• 2 teaspoons olive oil
• 2 cloves garlic, peeled and minced
• 2 shallots, peeled and minced
• 12 medium shiitake mushrooms, stemmed and thinly sliced
• 2 medium carrots, peeled, julienned, blanched for 3 minutes and drained
• ½ cup chicken broth, homemade or low-sodium canned
• 6 cups stemmed watercress
• 2 teaspoons salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    170 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 8 grams protein; 14 milligrams cholesterol; 1469 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 400 degrees. Cut the squash in half, scoop out the fibers and place cut side down on a baking sheet. Roast until tender, about 45 minutes.
2. Meanwhile, when the squash is nearly done, heat the reserved oyster oil and the olive oil in a medium nonstick skillet over medium heat. Add the garlic and shallots and saute until golden, about 2 minutes. Add the mushrooms and saute until they begin to soften, about 3 minutes. Stir in the carrots and chicken broth and cook for 2 minutes, scraping up the bottom of the pan with a wooden spoon. Add the oysters and the watercress and stir until the watercress is wilted, about 1 minute. Season with 1 teaspoon of salt and pepper to taste. Keep warm.
3. Use a fork to scrape out the squash flesh in spaghettilike strands. Place in a bowl and gently toss with 1 teaspoon of salt and pepper to taste. Divide the squash among 4 plates, mounding it in the center. Spoon the ragout over the squash and serve immediately.

1 hour