A stylish vegetarian dish is a welcome component of any meal, and this one especially will find favour with both vegetarians and meat lovers.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2004
Using fork, pierce squash all over. Roast in roasting pan in 375ºF (190ºC) oven, turning twice, until tender when pressed, about 1-1/4 hours.
Meanwhile, in saucepan of boiling water, blanch onions for 1 minute; transfer to bowl of ice water. Peel and cut any large onions in half. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onions and sugar, stirring often, until onions start to tuen golden, about 15 minutes. Stir in celery, carrot, red pepper, half each of the salt and pepper, the thyme and sage; cook, stirring often, until onions are deep caramel colour, about 10 minutes. Transefer to bowl.
Add 2 tbsp (25 mL) of the remaining oil to pan; cook mushrooms and garlic, stirring often, until no liquid remains and mushrooms start to turn golden brown, about 10 minutes.
Return onion mixture to pan along with stock, soy sauce, vinegar and tomato paste; cook, stirring, for 5 minutes. Meanwhile, stir butter with flour; add to pan and cook, stirring gently, until sauce is thickened, about 2 minutes.
Cut squash in hal lenghtwise and scoop out seeds. Using fork, pull apart strands and place in bowl; discard skin. Add remaining oil, salt and pepper; toss to coat. Mound on plates; spoon ragout over top. Garnish with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 1630 mg
- Protein 8 g
- Calories 378.0
- Total fat 22 g
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 43 g
- Iron 23.0
- Folate 31.0
- Calcium 10.0
- Vitamin A 65.0
- Vitamin C 117.0