Spaghetti Squash with Mushroom and Pearl Onion Ragout

By The Canadian Living Test Kitchen

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Spaghetti Squash with Mushroom and Pearl Onion Ragout

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	378378 cal
pro	8 g8g pro
total fat	22 g22g total fat
sat. fat	4 g4g sat. fat
carb	43 g43g carb
fibre	8 g8g fibre
chol	9 mg9mg chol
sodium	1,630 mg1,630mg sodium
% RDI:	-
calcium	1010 calcium
iron	2323 iron
vit A	6565 vit A
vit C	117117 vit C
folate	3131 folate

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A stylish vegetarian dish is a welcome component of any meal, and this one especially will find favour with both vegetarians and meat lovers.

Ingredients

1 1spaghetti squash, (about 3 lb/1.5 kg)
1 lb pearl onions 1 1lb lbpearl onionpearl onions
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
2 tsp granulated sugar 2 2tsp tspgranulated sugar
2 celery stalks , diced2 2celery stalkcelery stalks, diced
1 carrot , diced1 1carrotcarrots, diced
1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1/4 tsp dried thyme 1/4 1/4tsp tspdried thyme
1/4 tsp dried sage 1/4 1/4tsp tspdried sage
1 1lb lbmixed mushroommushrooms, (such as oyster, shiitake and cremini), trimmed and thinly sliced
2 cloves garlic , minced2 2cloves garlic, minced
1 cup vegetable stock 1 1cup cupvegetable stock
3 tbsp soy sauce 3 3tbsp tbspsoy sauce
2 tbsp balsamic vinegar 2 2tbsp tbspbalsamic vinegar
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 tbsp butter , softened1 1tbsp tbspbutter, softened
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

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.

Source : Canadian Living Magazine: July 2004