Spaghetti Squash with Shitake, Arugula, Alfredo Sauce
The remnants of an autumn tropical depression are headed our way, so the air is cold and damp and heavy rain is predicted. Comfort food is in order, but if you’re like me, you can’t be at home all day to make slow-simmered stews and savory suppers. But with weather like this, you want something warming. Pasta is easy, but when you want something lighter, try this variation of a one dish Alfredo supper. Pair it with a dry white wine like a Pinot Grigio for a soul-satisfying meal. Listen to the rain and the wind and be thankful for hearth and home. ~ Glyn
Spaghetti Squash with Mushroom Arugula Alfredo Sauce
1 medium spaghetti squash, baked and shredded
8 oz shitake mushroonms
1 tbs olive oil
1 tbs butter
1 clove garlic, minced
1 c grated pecorino romano cheese
4 oz cream cheese softened, or ½ c whole cream
¼ c dry white wine
¼ c chopped walnuts
4 oz arugula, coarsely chopped
Bake and shred the spaghetti squash earlier in the day. Add enough olive oil to keep it from sticking. Set aside until you start the sauce. While the sauce is cooking, gently heat the squash in the oven or microwave.
Saute the mushrooms and garlic in the olive oil and butter on medium/low heat. Cook until the mushrooms express and then reabsorb their liquid but do not let the oil and butter burn. Stir in the cream cheese and the parmesan cheese. Keep warm.
Place the spaghetti squash on warmed serving plates or pasta bowls. Top with arugula.
Add the mushroom sauce and sprinkle on the walnuts.