Mushroom Pasta edit
Ingredients
- 1/2 a stick of butter
- 1 or 2 containers of mushrooms
- 1 spagetti squash
- 1 Tbsp of soy sauce
- Half a yellow onion
- A couple cloves of garlic
- Cinnamon
- Salt
- Black pepper
- Olive oil
- Green onion (optional)
Instructions
Spagetti Squash
- Preheat oven to 400°F
- Cut spagetti squash in half length-wise and place face-up on a baking sheet
- Scoop out the center bits using a spoon, until only the harder sqaush is left
- Add salt and pepper, before drizzeling with olive oil
- Bake for 20 to 30 min
- Remove from oven and, using a oven mitt, hold the squash still while digging out the insides with a fork (creating spagetti-like strands)
- Dump the stands into a bowl
Mushroom sauce
- Cut up onion and let simmer in pan with butter
- Rinse and chop mushrooms into ~1/2 cm thick slices
- Add mushrooms to pan and immediately add genorous amount of both salt and pepper
- Stir in some more butter
- Cut up garlic finely and mix in (with a little bit more butter)
- Add cinnamon (about 1 Tbsp) and salt/pepper to taste
- Let simmer on medium heat, covered, stirring occasionally and adding more butter if needed
- Add soy sauce
- Once the consistancy of gravy, pour on top of spagetti squash
- Garnish with green onion
Notes
Substitute spagetti squash with regular pasta if needed, however there will be less contrast in texture.