Spaghetti Squash with Mushroom Ragu

Spaghetti Squash with Mushroom Ragu

My Rachael Ray Challenge Day 92

Serves 4


2 large spaghetti squash, halved lengthwise

Salt & pepper

1 ounce dried porcini mushrooms

3 tablespoons olive oil

1 pound fresh mushrooms, chopped

1 teaspoon onion powder

1 teaspoon hamburger seasoning

a few drops of liquid smoke

2-3 cups chicken-less stock or vegetable stock

2 tablespoons thyme, chopped

2 carrots, finely chopped

1 small Vidalia onion chopped

2 shallots chopped

3 cloves garlic minced

¼ cup tomato paste

½ cup dry sherry

1 tablespoon sherry vinegar

2 tablespoons vegan butter

1 bay leaf

1 inch piece of kombu

Optional* nutritional yeast sprinkled on top


Preheat oven to 400 F

Halve both squash and remove seeds. Brush lightly with olive oil. Place cut side down on baking sheets. Roast 1 hour or until tender, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper.

While the squash are roasting, place dried mushrooms in a small pot and cover with stock, and the sherry vinegar. Simmer for 10 minutes to plump and flavor the mushrooms.

In a large pot, heat olive oil 3 turns of the pan, over medium-high heat. Add mushrooms and brown well, 15 minutes or so. Add thyme, salt, pepper, onion powder, hamburger seasoning, liquid smoke, carrots, shallots, onions and garlic’ cook to tender. Stir in tomato paste, add sherry, bay leaf, kombu, and stock from the mushrooms, leaving behind any sediment that may have settled on the bottom of the pot. Chop and add porcinis and about a cup of stock, simmer sauce to reduce over low heat for 30 minutes. Remove the kombu and bay=leaf and add the butter. Top the squash with ragu and serve half a squash per portion. Enjoy!!