Fustini's Oils and Vinegars
Roasted Spaghetti Squash with Sage and Mushroom Marinara

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Roasted Spaghetti Squash with Sage and Mushroom Marinara

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Roasted Spaghetti Squash with Sage and Mushroom Marinara


Submitted by Corporate Chef Andy Stewart

Servings8 Gluten Free

Ingredients


Directions

Step 1. 

Preheat oven to 350 degrees.  Cut spaghetti squash in half and lay in the bottom of a large baking dish.  Pour enough water into the baking dish to cover the bottom and place it into the hot oven until soft - 30 to 40 minutes.  


Step 2. 

Heat the Fustini’s Sage and Wild Mushroom olive oil in a large pot over medium heat.  When hot, add the mushrooms and cook over medium heat until all moisture is gone and the mushrooms are browned - 8 to 10 minutes.  Add the shallot and garlic, stir and sauté for 30 seconds.  Add the tomatoes, brown sugar Fustini’s balsamic, and dried oregano.  Bring to a simmer over low heat and cook until the tomatoes start to break down - 15 to 20 minutes - stirring to crush the tomatoes as they cook.


Step 3. 

Heat the Fustini’s SELECT olive oil in a sauté pan over medium-low heat.  Once the olive oil is hot but not smoking.  Add the sage leaves and fry for 1 minute.  Remove to drain on paper towels and reserve.


Step 4. 

Once the spaghetti squash is softened, remove from the oven.  Carefully turn it over, exposing the cooked insides.  Using a fork, remove the pulp of the squash by scraping the sides and creating a spaghetti-like squash.  Toss the squash with enough sauce to coat.  Divide between serving plates, sprinkle with parmesan cheese and garnish with fried sage leaves and a drizzle of the Fustini’s Sage and Wild Mushroom olive oil.




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