Spaghetti Squash with Shitake Mushroom Sauce

Nutritionally, most winter squash varieties qualify as "superfoods" because they offer plenty of fiber and the antioxidant vitamins carotene and vitamin C. They also have folic acid as well as several minerals many of us need more of -- calcium, magnesium, and potassium.I discovered this vegetable while living in California but haven't seen many on Parisian markets until last Sunday at the Richard Lenoir/Bastille Market! I love the bursting with vitamin color of it and the crunchiness of the texture even once it's cooked.
This squash is usually prepared by cutting it in half lengthwise with a knife and baking it in a micowave oven for 10 min, cut-side down, in a baking dish with 1/4-inch of water. Or in a traditional oven.(At 375 degrees, baking will take about 35 minutes.).I boiled half of mine in salty water for 20 minutes.Oops!Normally you should'nt cut it before.As I didn't cook it for too long, it wasn't at all bland and remained crunchy.Here's the fun part: When you scrape out the inside flesh of the squash halves it easily separates and has the appearance of spaghetti.I added some grounded nutmeg.




Ingredients for 2:

-1/2 squash
-200g of mushrooms (whichever you prefer).I mixed "champignons de Paris" and dried shitake(soak them in boiing water for 30 min)
- 2 shallots
- 2 Tbs of soy cream which contains less fat but you could use half and half.
- 1/4 cup white wine
- fresh parsley
While spaghetti squash is cooking prepare sauce.Heat olive oil in skillet.Add sliced mushrooms. Increase heat and cook until all liquid has evaporated.Add soy cream.Stir and serve with parsley and Parmesan.Season with salt and pepper to taste