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.
Four servings
Preparation
- 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.
- 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.
- 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
Dining and Cooking