We got 6 spaghetti squash, so that was “pre-made”. To cook it, I wash the squash, pierce it with a knife several times, and steam it. It takes about 20 minutes. I take it out and cut it in half to cool for handling, scoop out the seeds, and shred the squash with a fork into a bowl. Toss with a little olive oil to keep it from sticking together. For this dish, I held out about 1-1⁄2 to 2 cups. The rest went in the freezer.
The ragout was 1⁄2 yellow onion and celery (maybe one stalk?) cooked in olive oil in a flat-bottom pan until the onions were golden.
Then I added the mushrooms. Any kind will work, but I prefer to use ones with more flavor, like baby bellas. I will use the white ones if they come in our BB, but I will mix them with other kinds when I can. I also added 2 cloves of minced garlic at this point.
The pan was deglazed with 1⁄8 cup chardonnay + 1 teaspoon white basalmic vinegar.
When they were just getting tender I added about 1 cup of previously cooked diced tomatoes (romas) with the little bit of juice that was in the container.
All the seasoning went in at this point:
Mrs. Dash Table Blend
Onion Powder
Fresh ground black/green pepper
dry thyme, crushed
dry sage, (in the form of the “poultry seasoning” because that’s what I had on hand)
dry rosemary (we pulverize this in a mortar because I don’t like biting into a “stick”)
(Note: There are very few things we add salt to. It’s not needed in most dishes if the rest of the ingredients are properly balanced and you use herbs and other spices, and there is a direct correlation for DH between how much salt he eats and how high his blood pressure is. In this dish, the celery takes the place of salt. It works because it’s alkaline and balances out the acid ingredients.)
The mixture is cooked at a medium-low heat until the liquid is reduced and thickened.
Toss in the squash, stir and heat until the squash is just hot enough (don’t cook it very long!)
It made enough for two servings, with no leftovers. I made it to use up some things in the refrigerator and to show DH how to make a hot entree and a salad combo for a vegetarian meal that is nutritionally balanced. He’s not really used to eating like this, so we’re going through a “learning process”.
It was: Yummmy!
I will be glad when I get the herb garden going because it’s even better when you start with fresh herbs for this one.
Servings
2
Ingredients2 c spaghetti squash, cooked 1⁄2 onion 1 stalk celery 8 oz mushrooms 1⁄8 c chardonnay 1 tsp white balsamic vinegar 1 c roma tomatoes, dices and cooked Mrs Dash Table Blend onion powder black pepper, fresh ground thyme, dried, crushed sage, dried, crushed rosemary, pulverized in a mortar |
DirectionsThe mixture is cooked at a medium-low heat until the liquid is reduced and thickened. Toss in the squash, stir and heat until the squash is just hot enough (don’t cook it very long!) |