Ingredients

  • 1 spaghetti squash, about 3 pounds
  • 1 pound pearl onions
  • 2 tablespoons olive oil
  • 1 tablespoon butter, plus more for tossing the squash
  • 1 teaspoon sugar
  • 1 parsnip, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • ½ teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh sage leaves
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 large clove garlic, minced
  • 1 pound oyster mushrooms, stems removed
  • 4 teaspoons tomato paste diluted with 1/4 cup water or red wine
  • 2 tablespoons mushroom soy sauce or regular soy sauce
  • ½ cup mushroom or vegetable stock, or water
  • 2 tablespoons chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      330 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 12 grams dietary fiber; 19 grams sugars; 9 grams protein; 8 milligrams cholesterol; 714 milligrams sodium

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

4 servings

Preparation

  1. Preheat the oven to 375 degrees. Using a fork, pierce the squash in several places and place it in a roasting pan. Bake for 40 minutes, turn and bake for an additional 15 to 30 minutes, until the squash is tender when pressed with a finger. Turn the oven off and leave the squash there until needed.
  2. Meanwhile, bring a small pot 2/3-filled with water to a boil. Cut a sliver off the root end of each of the onions and boil them for 1 minute. Drain and plunge them into a bowl of cold water. When cool, peel the onions and cut the larger ones in half.
  3. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the onions, toss to coat and sprinkle with sugar. Cook, shaking the pan occasionally, until the onions color, about 10 minutes. Add the parsnip, carrot, thyme and sage, season with salt and pepper and continue to cook until the onions are caramelized, about 10 minutes.
  4. Transfer the vegetables to a bowl, add the remaining tablespoon of oil to the skillet and return it to the heat. Add the garlic and the mushrooms to the skillet and cook, stirring, until the mushrooms begin to brown, about 5 minutes. Return the vegetables to the pan and add the diluted tomato paste and the soy sauce. Continue to cook until the mushrooms are tender, then add the stock and cook for 1 more minute. Turn off the heat and cover the pan.
  5. Cut the cooked squash in half lengthwise and scoop out the seeds. With a fork, comb to separate the squash strands and toss them with butter and salt and pepper to taste, and lift out of the shell. Divide the squash among 4 dinner plates, spoon the vegetables around the squash, garnish with parsley and serve.

About 2 hours

Dining and Cooking