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.
Romance...With a Kick!