Spaghetti Squash Marinara
|Fresh mussels||2 Pound|
|Dry white wine||2 3⁄4 Cup (44 tbs)|
|Water||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Garlic clove||3 Large, minced|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , seeded and finely chopped|
|Chopped fresh parsley||3⁄4 Cup (12 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
|35% whipping cream||1⁄2 Cup (8 tbs)|
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.