Name: Roasted Spaghetti Squash with Wild Mushroom Ragout
Ingredients: 1 lg Spaghetti squash cut lengthwise; Salt and white pepper; 1 tb Minced ginger; 2 tb Butter; 2 tb Honey; 2 tb Minced garlic; 4 oz Butter; 1/2 lb Shiitake mushrooms; quartered; 1/2 lb Oyster mushrooms; quartered; 1/2 lb Cremini; quartered; 1/2 lb Chanterelles; morels, porcini or any other mushroom, quartered; Salt and pepper; 2 c Red wine; 2 tb Dark soy; 1 tb Chopped thyme; Shiitake chips; recipe to follow; Chive batons

What moves God is not our supposed goodness or trophies of righteousness, but rather our desperation and cry to Him for grace. If we could earn it, grace would no longer be grace. Grace by its very definition is giving us what we do not deserve. If we were entitled to God’s favor, it would be a wage that we are due. But since we have merited nothing from God and God being God owes us nothing, we see His favor both in salvation and the blessings that follow all as a token of His undeserved grace to the praise of His glory.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Cooking liv, Import	1	Servings

INGREDIENTS

1	lg	Spaghetti squash cut lengthwise
		Salt and white pepper
1	tb	Minced ginger
2	tb	Butter
2	tb	Honey
2	tb	Minced garlic
4	oz	Butter
1/2	lb	Shiitake mushrooms; quartered
1/2	lb	Oyster mushrooms; quartered
1/2	lb	Cremini; quartered
1/2	lb	Chanterelles; morels, porcini or any other mushroom, quartered
		Salt and pepper
2	c	Red wine
2	tb	Dark soy
1	tb	Chopped thyme
		Shiitake chips; recipe to follow
		Chive batons

INSTRUCTIONS

MUSHROOM RAGOUT
GARNISH
Preheat the oven to 350 degrees. Season the squash with salt and pepper and
place cut side down on a sheet pan. Roast for about 40 to 50 minutes or
until flesh is very tender. When cool enough, scoop out the flesh. In a
saute pan, saute the ginger in the butter. Add the squash and honey. Check
for seasoning.
For ragout, heat a saute pan over medium high heat. Saute garlic in 1
tablespoon of butter. Add the mushrooms. Saute until soft. Season with salt
and pepper and deglaze the pan with red wine and soy sauce. Cook until the
liquid is partially reduced, then stir in the thyme. Add the rest of the
butter and taste for seasoning. Be sure to leave some liquid in the pan.
To serve, layer squash topped with mushrooms. Spoon some mushroom liquid
around the plate and garnish with Shiitake Chips and chive batons.
Recipe by: Cooking Live Show #CL9000
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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