Roasted Spaghetti Squash With Herb Mushroom Sauce

• 1 medium spaghetti squash (about 3-4 lbs), cut lengthwise
• 3 tablespoons grass-fed butter
• 3 tablespoons extra virgin olive oil
• 3 large portobello mushrooms, stems removed, cut into 1/2-inch thick slices and each slice halved
• 6 large cremini or white button mushrooms, cut into 1/4-inch slices
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 2 tablespoons minced fresh Italian parsley
• 1/8 tablespoon fresh thyme
• sea salt & freshly ground black pepper

1. Preheat oven to 450.
2. Slice squash in half lengthwise. Pierce outside of squash with a fork in a few spots.
3. Place squash in oven-proof pan, cut side facing down. Roast for 50-70 minutes until squash is tender falls away in strings like spaghetti when you run a fork down it.
4. Meanwhile...heat butter and oil in large skillet over medium heat.
5. Add shallots and saute for about 5 minutes, until golden.
6. Add mushrooms and saute about 5 minutes, until soft.
7. Stir in wine and chicken broth and cook until liquid reduced to about 6 tablespoons.
8. Stir in parsley and thyme. (If you want to get fancier, add a smidge of heavy cream here and stir until heated through.)
9. Season with salt and pepper to taste and enjoy.

grassfed butter, extra virgin olive oil, portobello mushrooms, cremini, white wine, chicken broth, fresh italian parsley, thyme, salt

Taken from food52.com/recipes/19985-roasted-spaghetti-squash-with-herb-mushroom-sauce (may not work)