Sunday, February 8, 2015
Cara: February Recipe
Posted by
Cara 
I am SO not in the mood to think about what to make for dinner this week. Winter blahs have officially kicked in I think. Even though I feel like having a brownie and a cup of coffee for dinner in my pjs in front of the TV...alas that's not going to cut it. But then I realized it's my turn to post a recipe for this month.
This is something I am making this week. It's a no meat kind of thing. We like it. By we, I mean me and the hubby. Shorty won't touch it with a ten foot pole. (Mushrooms? ew!!) But then I will have to think of something else to make for him that night...hence my annoyance with dinner making in general.
Anyway here's a spaghetti squash recipe. We eat it as the main dish with maybe salad on the side.
Spaghetti Sqash with Mushroom Ragu
Salt and pepper
1 1/2 cups chicken stock
3 tablespoons olive oil
1 pound cremini mushrooms, chopped
2 tablespoons thyme, chopped
Salt and pepper
1 small carrot, finely chopped
1 small onion, finely chopped
2 large cloves garlic, chopped
2 rounded tablespoons tomato paste
1/2 cup dry sherry or Marsala (I
used Marsala)
1 bay leaf
1 cup milk
Grated cheese (I used shredded Parmesan/Romano)
Preheat oven to
400°F.
Halve both squash and place the pieces cut side down on baking sheets.
Roast 1 hour or until tender, turn cut side up and shred the squash into
spaghetti-like strands with a fork; season with salt and pepper.
While the squash are roasting, in large pot, heat olive oil over
medium-high heat. Add mushrooms and onions cook 15 minutes or so until tender.
Add thyme, salt, pepper, carrot and garlic; cook to tender. Stir in tomato
paste, add sherry or Marsala, bay leaf and stock until heated. Add milk, and simmer sauce to reduce over low heat for 30 minutes.
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