1 spaghetti squash (looks like a beige football with rounded edges)--prick deeply with fork in 6 places
1 large white onion
1 large red onion
3 tbsp. Canola oil
1 -1/2 pounds assorted mushrooms (White, Shiitake, Oyster, baby Portabello, Cremini). (Don't use large portabello as they are too tough for this recipe.)
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1 tsp. rosemary
2 tbsp. tamari sauce
1 tsp. dark brown sugar
1 tbsp. rice wine vinegar
2 tsp. margerine
salt and pepper to taste
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Place the squash in a casserole dish and add about a cup of water. Bake at 375 degrees for about 40 minutes. Add more
water as needed (being sure that some remains in the dish), turn the squash and bake for another 30 minutes or so until the
squash is very soft. Check often to make sure there is always some water in the baking dish. When done, turn off the oven
and let the squash remain inside to keep warm.
Meanwhile, heat a large skillet and add about 2 tablespoons of oil. Add the onions and cook until they start to brown. Stir
often as they darken. Add the parsley, rosemary, minced garlic and salt and pepper. Remove the onions to a bowl and add a
bit more oil to the pan. Add the sliced mushrooms and cook, covered, until the mushrooms begin to give off their juices. Stir
and continue to cook, covered, until the mushrooms are tender. Add the onions back to the pan and mix well. Add the
tamari, sugar, rice wine vinegar and mix well. Cook a few minutes, taste and adjust the seasonings.
Remove the squash from the oven, cut in half and remove the seeds. With a large fork, remove the strands of "spaghetti" and
place them in a large bowl. Toss them with a bit of olive oil and salt and pepper and add the mushroom sauce.
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