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- 2 large spaghetti squash, halved lengthwise
- Salt and pepper
- 1/2 ounce dried porcini mushrooms
- 2 cups chicken or vegetable stock
- 3 tablespoons olive oil
- 1 pound cremini mushrooms, chopped
- 2 tablespoons thyme, chopped
- Salt and pepper
- 1 small carrot, finely chopped
- 2 shallots, chopped
- 1 small onion, finely chopped
- 2 large cloves garlic, chopped
- 2 rounded tablespoons tomato paste
- 1/2 cup dry sherry or Marsala
- 1 bay leaf
- 1 cup milk
- Grated Parmigiano-Reggiano cheese
Preheat oven to 400°F.
Halve both squash and place the pieces cut side down on baking sheets. Roast 1 hour or until tender, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper.
While the squash are roasting, place dried mushrooms in a small pot and cover with stock; simmer to plump mushrooms.
In large pot, heat olive oil, 3 turns of the pan, over medium-high heat. Add mushrooms and brown well, 15 minutes or so. Add thyme, salt, pepper, carrot, shallots, onions and garlic; cook to tender. Stir in tomato paste, add sherry or Marsala, bay leaf and stock from the mushrooms, leaving behind any sediment that may have settled on the bottom of the pot. Chop and add porcinis and milk, and simmer sauce to reduce over low heat for 30 minutes. Top spaghetti squash with ragu and cheese and serve half a squash per portion.