Spaghetti Squash With Mushroom Sauce
|Spaghetti squash||1 Medium, halved lengthwise and seeded|
|Unsalted margarine||1 Tablespoon|
|Green onions||3 , chopped|
|Small mushrooms||1⁄2 Pound, quartered|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Low sodium chicken broth/Beef broth||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
In a 4 quart Dutch oven, bring to a boil enough unsalted water to cover the squash.
Add the squash, cut side up, and cook, covered, over moderate heat for 20 minutes or until the squash is fork tender.
Meanwhile, in a heavy 10 inch skillet, melt the margarine over moderate heat; add the green onions and cook, uncovered, until soft about 5 minutes.
Stir in the mushrooms, thyme, marjoram, and pepper; cover and cook for 5 minutes.
Add the beef broth and cook, uncovered, stirring occasionally, until most of the broth has evaporated about 5 minutes.
As soon as the squash is done, lift it from the Dutch oven, and, with a fork, scrape the spaghetti like strands onto a heated platter.
Ladle the mushroom sauce on top, sprinkle with the parsley, and serve.