It’s squash week! My last post was sausage and apple-stuffed acorn squash, and today’s gourd is spaghetti squash. I think the spaghetti squash is a very under used version, and it might be because people don’t know what it is. In case you don’t, here is what it looks like.
Our most common use for spaghetti squash is usually in place of spaghetti. The texture is similar, and it’s definitely lighter and healthier than pasta. But this time, I made it for my girlfriend who was coming over on Halloween night. I know…we’re crazy :( But, we did have a fantastic time passing out candy to the trick-or-treaters and wrapping up the night was Paranormal Activity 2. She said it was fine to watch, however, she was then terrified part way through.
The recipe called for mixed wild mushrooms, such as king oyster and hen-of-the-woods. However, my local store didn’t carry them, and I didn’t want to make a trip to Whole Foods, so I just used shitake mushrooms. The soup turned out wonderful! The mushrooms added a nice meaty texture, and the broth with the sage was bright and fresh. Adding in the roasted squash just added more depth to the soup. This is a great soup for entertaining, or even for a weeknight dinner on a cool winter night.
Spaghetti Squash Soup with Mushrooms
Source: Adapted from Food and Wine
1lb spaghetti squash, halved and seeds discarded
3 tbsp olive oil
kosher salt and fresh ground pepper
2 tbsp unsalted butter
1 medium onion, finely chopped
1 lb mushrooms (I used re-hydrated dried shitakes)
3 cloves garlic, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup penne pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for servings
2 tbsp snipped chives
1. Preheat oven to 425 degrees. Drizzle cut squash with olive oil and sprinkle generously with salt and pepper. Place the squash cut side down on a baking sheet (I like to add a small amount of water in my baking sheet), roast for 30 minutes, or until tender. Once cooled slightly, use a fork to scrape the squash strands into bowls. Cover and keep warm.
2. In a large pot, melt the butter in the remaining 2 tbsp of oil. Add the onions and cook over moderate heat, stirring until golden, about 5 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms are golden, about 7 minutes. Add chicken broth and sage and season with salt and pepper Bring to a boil and add the pasta, cooking until al dente, about 9 minutes. Discard sage sprig and stir in 1/4 cup of the Parmigiano-Reggiano cheese.
3. Ladle soup over squash and garnish with chives and grated cheese.