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Spaghetti Squash with Shiitake Mushrooms
1 spaghetti squash
3.5 ounces shiitake mushrooms, sliced
4 cloves garlic, chopped
3 fresh sage leaves, left whole
4 tablespoons butter
1/4 cup pine nuts
salt and fresh pepper to taste
Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Add a little water to a baking pan and place squash cut-side down and bake for 30 minutes, or until fork-test tender.
Saute mushrooms and whole sage leaves in butter until mushrooms are almost tender, add garlic and saute for 1 minute more adding a light sprinkling of salt and pepper.
Shred squash with a fork and place in a bowl. Pick out the sage leaves from the butter and mushroom sauce and pour it over the squash, add the pine nuts. Sprinkle the dish with salt and fresh pepper.
