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Wednesday, September 1, 2010

Wednesday's Recipe--Spaghetti Squash w/White Bean-Marsala Sauce and Portabellas

My garden has had a great year for squash. I counted 15 spaghetti squash, over two dozen butternut squash, plus an abundance of tomatoes. Necessity is the mother of invention, so I came up with this recipe. It even gets a mention in a WIP. And special thanks to Rebecca for her feedback : ) Yes, you can use the sauce and mushrooms over colored pasta, but I love the flavor when served with spaghetti squash. Please leave a comment—I'd love to know what you think of my invention!


Spaghetti Squash with White Bean-Marsala Sauce and Portabellas


2 medium spaghetti squash, halved and baked

12 Roma tomatoes, peeled and chopped

15.5 oz. can cannellini beans, rinsed and drained

2 clove garlic, minced (about 1 teaspoon)

1/2 teaspoon basil

1/2 teaspoon oregano

1 teaspoon sugar (more or less, to taste)

1 cup Marsala (I prefer Taylor New York)

6 oz. sliced portabella mushrooms

1 tablespoon olive oil

Freshly grated Parmesan


To prepare squash: Cut in half lengthwise and place cut side down on broiler pan. Add about 1/2 inch of water to the broiler drip pan. Bake at 425 degrees for 1 hour. Note—I prefer removing seeds after baking, but can be done before. Don't scrape too deeply or you'll dig into the strings that make it spaghetti squash! Scoop out of the shell to serve.


To peel tomatoes: Blanch in boiling water for 1 minute. Remove with a slotted spoon, plunging into a bowl of ice water. Let stand 2 minutes. Remove tomatoes from ice water. Skin should peel away easily.


Sauce: In a medium saucepan combine chopped tomatoes, garlic, basil, oregano, and sugar. Cook over medium heat for twenty minutes, stirring occasionally. Add cannellini and Marsala. Reduce heat to medium-low. Simmer at least 30 minutes. Note: Sauce can be prepared ahead of time and reheated.

Sauteed Portabellas: Preheat 1 tablespoon olive oil in an iron skillet over medium heat for 2 minutes. Carefully lay mushroom slices flat in pan. Cook until lightly browned. Turn over to brown second side. Remove to warm plate.

Assemble: Place a bed of "spaghetti" strands on plate. Top with sauce, then mushrooms. Sprinkle with freshly grated Parmesan. Makes 3-4 servings.


Enjoy!


Mellanie Szereto

Romance...With a Kick!

2 comments:

  1. This looks delicious! Too bad I am the lone mushroom-lover in the family. How long does it take to make?

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  2. The squash takes about an hour to bake. Start the sauce right after you put the squash in the oven. Blanching and peeling the tomatoes takes about 10-15 minutes. Have to wait for the water to boil or it would be 5 minutes :) The mushrooms seared pretty quickly--about a minute or so on each side. Total prep and assembly time is about an hour and fifteen minutes, but as I said, you can make the sauce ahead of time and reheat so you're not tied to the kitchen. For those who don't appreciate a fine mushroom, just use the sauce!

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