Roasted Spaghetti Squash With Wild Mushroom Ragout

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R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
		Cooking liv, Import	1	Servings

INGREDIENTS

1		Spaghetti squash cut
		lengthwise
		Salt and white pepper
1	T	Minced ginger
2	T	Butter
2	T	Honey
2	T	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	T	Dark soy
1	T	Chopped thyme
		Shiitake chips, recipe to
		follow
		Chive batons

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1526 Calories From Fat: 1030 Total Fat: 117.3g Cholesterol: 304.9mg Sodium: 1719.5mg Potassium: 2014.9mg Carbohydrates: 99.5g Fiber: 13.6g Sugar: 48.9g Protein: 19.5g