Spaghetti Squash Boscaiola

Spaghetti Squash Boscaiola

OK so this recipe is very heavy on the mushrooms and lighter on the squash. Just how I like it. If you’re not a super big mushroom fan, like my Irishman, you might be better following the ‘less mushroomy’ variation below.

1/2 spaghetti squash
4-6 slices bacon, chopped
1kg (2lb) button mushrooms, sliced
6-8 tablespoons cream
2 handfuls grated parmesan + shaved to serve
1 bag salad leaves, to serve (optional)

1. Preheat oven to 200C (400F). Scoop out seeds from squash and drizzle with a little olive oil. Roast for about 45 minutes or until flesh is tender and separates into spaghetti-like strands easily with a fork.

2. While the squash is cooking, brown bacon with a little oil in a large frying pan on a medium high heat. Remove bacon from the pan and keep warm.

3. Add more oil to the pan and add mushrooms. Cook, stirring every few minutes until mushies are well browned and tender. Add cream and simmer for a few minutes then remove pan from the heat.

4. When the squash is cooked, use a spoon to scoop out the ‘spaghetti’ strands and add these to the pan with the mushies. Bring everything back to a simmer then stir through bacon and grated parmesan. Taste and season with salt as needed.

5. Divide between 2-3 plates and top with extra shaved parmesan and salad leaves (if using).

Variations

vegetarian – replace bacon with smoked tofu or toss in a handful of roasted almonds at the end. Or just skip it.

dairy-free – try a tomatoey sauce instead. Use a can of tomatoes instead of the cream. And serve with shaved brazil nuts in place of the parmesan. You could also just replace the cream with coconut cream.

carb-lovers – toss in some cooked pasta or serve with garlic bread.

less mushroomy – halve the amount of mushrooms and double the amount of spaghetti squash.

herby – toss in some chopped chives or flat leaf parsley at the end.

no spaghetti squash – use 2-3 spiralized zucchini or carrots instead. Just cook them in the pan with the mushies until the zucchini / carrots are warm and no longer crunchy. Or serve the creamy mushroom sauce on baked potatoes or sweet potatoes.

short on time – use pasta or zucchini noodles instead of the spaghetti squash.

Watse Avoidance Strategy

spaghetti squash – bin the fridge wrapped in a plastic bag.

bacon – freeze it.

mushrooms – in a brown paper bag in the fridge to avoid sweating.

cream – freeze it or use for another meal.

parmesan – in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container.

salad leaves – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.