Roasted Mushrooms With Spaghetti Squash And Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I put this dish together as a side for our Thanksgiving dinner this past year. Everyone absolutely loved it and I was giving out the recipe left and right, which is hard for me, since I so often forget to write down what I've done while cooking! Read more ! This could easily transition into a main dish meal with the addition of chicken, beef, pork, shrimp - really anything as far as I'm concerned! Don't be put off by the time or the number of steps involved - the majority of the cooking time is not hands-on, it's roasting time in the oven and there are a lot of steps, but they are all very simple. Ingredients:
1 medium spaghetti squash |
assortment of fresh and/or dried mushrooms - if fresh only, use 2 lbs of your desired type or assortment of mushrooms - i used 4 - 1oz packages of dried mushrooms as follows: 1 shitake, 1 porcini, 2 oyster, plus an 8 oz package of fresh cremini mushrooms |
4 tablespoons butter |
4 tablespoons garlic olive oil |
1/3 cup + 2 tblspns olive oil |
1 head garlic |
fine sea salt |
black pepper |
dried sage |
dried thyme |
dried oregano |
6 oz pkg crumbled feta cheese |
Directions:
1. Preheat oven to 450 (F).
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle the inside of each half with 1 tablespoon of olive oil and place cut side down on foil covered sheet pan.
4. Roast spaghetti squash 450 for 30 minutes.
5. If using dried mushrooms: while the squash is roasting, rehydrate the mushrooms in water or chicken stock (enough to cover) on medium-low heat on the stove, about 20-25 minutes. Drain the mushrooms (save the stock!) and spread over a foil-lined sheet pan.
6. If using fresh mushrooms, slice them thickly or quarter them and spread over a foil-lined sheet pan.
7. Separate the cloves of the head of garlic. Small all of the cloves (remove the skins when you smash) and scatter the smashed cloves around the mushrooms on the sheet pan.
8. Drizzle mushrooms with the 1/3 cup olive oil and sprinkle with salt, pepper, sage, thyme & oregano.
9. After the squash has roasted for the first 30 minutes - lower the oven temperature to 425 (F) add put the mushrooms into the oven with the squash and roast for 25 minutes.
10. While these items are in the oven, prepare the orzo in boiling salted water until al dente.
11. Drain the pasta, return to the pot and immediately add the 4 tblspns of butter and sprinkle about 1/4 tspn each of the dried thyme & oregano to the pasta -stir well to incorporate.
12. Remove the squash and mushrooms from the oven.
13. Using an oven mitt, hold a squash half and scrape a fork across the flesh - it will separate into spaghetti like strands. Pull all of the spaghetti squash out of the rind and add the squash to the pasta, drizzle with the 4 tblspns of garlic olive oil and stir to incorporate.
14. Add the roasted mushrooms to the pasta & squash and mix everything together.
15. Add the feta cheese and toss gently to incorporate.
16. Serve!
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