Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout

• 1 1 1/2-pound spaghetti squash
• 1 3.66-ounce can smoked oysters, drained, 1 teaspoon of the oil reserved
• 2 teaspoons olive oil
• 2 cloves garlic, peeled and minced
• 2 shallots, peeled and minced
• 12 medium shiitake mushrooms, stemmed and thinly sliced
• 2 medium carrots, peeled, julienned, blanched for 3 minutes and drained
• 1/2 cup chicken broth, homemade or low-sodium canned
• 6 cups stemmed watercress
• 2 teaspoons salt
• Freshly ground pepper to taste

1. Preheat the oven to 400 degrees.
2. Cut the squash in half, scoop out the fibers and place cut side down on a baking sheet.
3. Roast until tender, about 45 minutes.
4. Meanwhile, when the squash is nearly done, heat the reserved oyster oil and the olive oil in a medium nonstick skillet over medium heat.
5. Add the garlic and shallots and saute until golden, about 2 minutes.
6. Add the mushrooms and saute until they begin to soften, about 3 minutes.
7. Stir in the carrots and chicken broth and cook for 2 minutes, scraping up the bottom of the pan with a wooden spoon.
8. Add the oysters and the watercress and stir until the watercress is wilted, about 1 minute.
9. Season with 1 teaspoon of salt and pepper to taste.
10. Keep warm.
11. Use a fork to scrape out the squash flesh in spaghettilike strands.
12. Place in a bowl and gently toss with 1 teaspoon of salt and pepper to taste.
13. Divide the squash among 4 plates, mounding it in the center.
14. Spoon the ragout over the squash and serve immediately.

oysters, olive oil, garlic, shallots, shiitake mushrooms, carrots, chicken broth, stemmed watercress, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3915 (may not work)