Spaghetti Squash Marinara Recipe
Ingredients
| Spaghetti squash | 1 | |
| Mussels | 2 Pound | |
| 2-3/4 dry white cups wine | ||
| Water | 1 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| 3 large cloves garlic, minced | ||
| 1/2 cup chopped green onions | ||
| 2 tomatoes, seeded and finely chopped | ||
| Parsley | 3/4 Cup (16 tbs), chopped | |
| Ssalt and pepper | ||
| Brandy | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
Cut squash in half lengthwise; remove seeds. Place, cut sides down, on baking sheet. Bake in 350F (180C) oven about 1 hour or until tender. (Alternatively, place squash halves on microwave-safe plate. Microwave at High/100% 15 to 18 minutes or until tender.)
Meanwhile, scrub mussels and remove beards. Discard any that are open. If shells are only open slightly, tap lightly on counter; discard any mussels that remain open
In large skillet, combine 2 cups (500 mL) of the wine and the water; bring to boil over high heat. Add mussels; reduce heat to medium-low. Cook, covered, 4 to 6 minutes or until mussels open. Drain mussels; set aside, discarding any mussels that don't open.
In same skillet, melt butter over medium-high heat. Cook garlic and green onions, stirring, 2 minutes.
Add tomatoes, 1/2 cup (125 mL) of the parsley, and salt and pepper to taste. Cook 2 minutes.
Add remaining wine and the brandy; bring to boil. Reduce heat to medium; simmer 10 minutes, stirring occasionally, until sauce is reduced by half.
Stir in cream; heat 1 to 2 minutes or until heated through. Add cooked mussels to skillet; heat through.
With fork, remove spaghetti-like strands from squash; divide among 4 plates. Spoon mussels and sauce over squash; sprinkle with remaining parsley.
Meanwhile, scrub mussels and remove beards. Discard any that are open. If shells are only open slightly, tap lightly on counter; discard any mussels that remain open
In large skillet, combine 2 cups (500 mL) of the wine and the water; bring to boil over high heat. Add mussels; reduce heat to medium-low. Cook, covered, 4 to 6 minutes or until mussels open. Drain mussels; set aside, discarding any mussels that don't open.
In same skillet, melt butter over medium-high heat. Cook garlic and green onions, stirring, 2 minutes.
Add tomatoes, 1/2 cup (125 mL) of the parsley, and salt and pepper to taste. Cook 2 minutes.
Add remaining wine and the brandy; bring to boil. Reduce heat to medium; simmer 10 minutes, stirring occasionally, until sauce is reduced by half.
Stir in cream; heat 1 to 2 minutes or until heated through. Add cooked mussels to skillet; heat through.
With fork, remove spaghetti-like strands from squash; divide among 4 plates. Spoon mussels and sauce over squash; sprinkle with remaining parsley.
Chef
