Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 11½-pound spaghetti squash
- 13.66-ounce can smoked oysters, drained, 1 teaspoon of the oil reserved
- 2teaspoons olive oil
- 2cloves garlic, peeled and minced
- 2shallots, peeled and minced
- 12medium shiitake mushrooms, stemmed and thinly sliced
- 2medium carrots, peeled, julienned, blanched for 3 minutes and drained
- ½cup chicken broth, homemade or low-sodium canned
- 6cups stemmed watercress
- 2teaspoons salt
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
159 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 8 grams protein; 991 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 400 degrees. Cut the squash in half, scoop out the fibers and place cut side down on a baking sheet. Roast until tender, about 45 minutes.
- Step 2
Meanwhile, when the squash is nearly done, heat the reserved oyster oil and the olive oil in a medium nonstick skillet over medium heat. Add the garlic and shallots and saute until golden, about 2 minutes. Add the mushrooms and saute until they begin to soften, about 3 minutes. Stir in the carrots and chicken broth and cook for 2 minutes, scraping up the bottom of the pan with a wooden spoon. Add the oysters and the watercress and stir until the watercress is wilted, about 1 minute. Season with 1 teaspoon of salt and pepper to taste. Keep warm.
- Step 3
Use a fork to scrape out the squash flesh in spaghettilike strands. Place in a bowl and gently toss with 1 teaspoon of salt and pepper to taste. Divide the squash among 4 plates, mounding it in the center. Spoon the ragout over the squash and serve immediately.
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StL Nell
I have no idea how this tasted as good as it did. It seemed so boring -- but NOT and very economical.
naomi
Delicious! Lots of great tastes, textures, and color. The sweetness of roasted spaghetti squash was a nice complement to the smoky briny taste of oysters.
val
Thanks for this! I found it imaginative and tasty. My SO has an unfortunate chip on his shoulder regarding spaghetti squash but he too enjoyed the ragout.
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