Miso Mushroom Spaghetti Squash

Begin by piercing the squash 5 to 6 times with a paring knife in a straight vertical line down the side of the squash.

Then microwave the squash for 5 to 6 minutes to soften it.

Carefully take it out of the microwave (it will be hot!) and place it on a cutting board.

Use a kitchen towel to hold it in place since it will be too hot to handle, then use a chef’s knife to slice it down the line where you pierced it. If it is difficult to cut through the ends, cut them off then continue slicing.

Place your mushrooms in a large skillet by themselves (with no oil or butter), then heat over medium.

Do not overcrowd the pan! Let them sit, undisturbed, until they start to ‘sweat’ and release moisture. This should take about 5 minutes.

Then add a tablespoon of olive oil or butter and let the mushrooms saute until they are golden brown.

Once you add the fat you can stir to ensure they cook evenly and do not burn.

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Cut the spaghetti squash in half vertically. If this is difficult, pierce the squash multiple times with a knife in a line down the center. Microwave the squash for 5 to 6 minutes to soften it, then cut it in half along the line that you pierced. Scoop out the seeds and discard them. Drizzle olive oil over the cut side of the squash and sprinkle on salt and pepper. Place the squash cut side down on the baking sheet and cook until it is soft enough to easily pierce with a fork, 45 to 50 minutes. Use a fork to shred the inside of the squash.

Add the mushroom slices to a large skillet and cook over medium heat. Do not overcrowd the pan; you may need to do this in multiple batches. Let the mushrooms sit undisturbed until they begin to ‘sweat’ and release moisture, about 5 minutes. Then add 1 tablespoon olive oil and stir the mushrooms so they don’t burn. Once they are golden brown, transfer them to a bowl and add a pinch of salt.

Add another tablespoon of olive oil to the skillet, then add the garlic and red pepper flakes and cook for 1 minute, just until they start to brown. Add the mushrooms back to the pan along with the miso, butter, cream, and corn starch. Stir the ingredients together until the butter and miso melt, then lower the heat and let simmer until it thickens into a sauce. Pour over the spaghetti squash and serve with scallions on top.