Roasted Spaghetti Squash with Herb Mushroom Sauce

• servings: 2 servings

Ingredients

1 medium spaghetti squash (about 3-4 lbs), cut lengthwise

3 tablespoons grass-fed butter

3 tablespoons extra virgin olive oil

3 large portobello mushrooms, stems removed, cut into 1/2-inch thick slices and each slice halved

6 large cremini or white button mushrooms, cut into 1/4-inch slices

1/3 cup dry white wine

1/3 cup chicken broth

2 tablespoons minced fresh Italian parsley

1/8 tablespoon fresh thyme

sea salt & freshly ground black pepper

Directions

Preheat oven to 450.

Slice squash in half lengthwise. Pierce outside of squash with a fork in a few spots.

Place squash in oven-proof pan, cut side facing down. Roast for 50-70 minutes until squash is tender falls away in strings like spaghetti when you run a fork down it.

Meanwhile…heat butter and oil in large skillet over medium heat.

Add shallots and saute for about 5 minutes, until golden.

Add mushrooms and saute about 5 minutes, until soft.

Stir in wine and chicken broth and cook until liquid reduced to about 6 tablespoons.

Stir in parsley and thyme. (If you want to get fancier, add a smidge of heavy cream here and stir until heated through.)

Season with salt and pepper to taste and enjoy.