Spaghetti Squash Soup with Wild Mushrooms

• 1 pound spaghetti squash, halved and seeds discarded
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped
• 3 garlic cloves, finely chopped
• 2 quarts low-sodium chicken broth
• 1 sage sprig
• 1 cup ditalini pasta
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons snipped chives

1. Preheat the oven to 425.
2. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper.
3. Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender.
4. Using a fork, scrape the squash strands into bowls and keep warm.
5. Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil.
6. Add the onion and cook over moderate heat, stirring, until golden, 5 minutes.
7. Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes.
8. Add the broth and sage, season with salt and pepper and bring to a boil.
9. Add the pasta and cook until al dente, 9 minutes.
10. Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
11. Ladle the soup over the squash and garnish with the chives.
12. Serve with grated cheese.

extravirgin olive oil, kosher salt, freshly ground pepper, unsalted butter, onion, mushrooms, garlic, chicken broth, sage, ditalini pasta, freshly grated parmigianoreggiano cheese, chives

Taken from www.foodandwine.com/recipes/spaghetti-squash-soup-wild-mushrooms (may not work)