Monday, October 11, 2010

Spaghetti Squash with Shiitake Mushrooms

Sense of Home

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.