Spaghetti Squash with Mushroom Yogurt Sauce

I tried out spaghetti squash for the first time, as one was given to us.  I really didn’t believe it would turn into pseudo-spaghetti – but it did!

I cooked it yesterday in the slow cooker – super easy, just pierce a few times, put it in the pot, add about an inch or so of water and cook on low until a fork easily pierces the skin.  Recommended time on low, 8-9 hours.  My time 3.5 hours, and it was totally cooked.  Not sure what’s up with that, maybe my cooker is super-hot.

Squash tucked into its slowcooker hot-tub.

After it is done, cut around the middle, scoop out the seeds and ooky bits, and then pull out the strands with a fork.

I really does look like spaghetti

It is super hot, so be careful, and let it cook before pulling.  I refrigerated it overnight and then combined it with this sauce and vegetables.  You could substitute any meat that you have leftover, or beans!

Mushroom Yogurt Sauce
1 pound ground beef, or what you have on hand – ground chicken/turkey, sausage, beans
1 can sliced mushrooms (obviously, fresh is better – to make up I wrap them in a towel and squeeze the crap out of them to dry, and brown well)
6 cloves minced garlic
1 chopped onion
2 carrots, finely diced (I have way too many carrots right now!)
1 teaspoon dried thyme and sage OR fresh minced herbs (a garden gift)
ground pepper and salt to taste
1/4 cup flour
1 1/2 cup water
1 cup greek yogurt
1 can mushroom soup
2 tablespoons dijon mustard
1/2 cup grated pecorino cheese
2 cups chopped vegetables (I used peas,  purple beans, arugla, 3/4 of a dodgy looking tomato)

Oil a large skillet, and saute the mushrooms until well browned.  Add the onion, garlic, carrot, herbs and spices, and cook until golden, then add ground beef, cook through, browning the beef.

Sprinkle flour over the mixture in the pan and stir until the flour has cooked out.

Meanwhile whisk broth, yogurt, and mustard in a measuring cup.

Slowly add to the pan, stirring and simmering until you have a thick sauce.  Add the chopped vegetables and simmer until just tender.

Chopped vegetables, notice the purple beans!

Stir in cheese and allow to melt into the sauce.  Adjust seasoning to taste.

Serve sauce over spaghetti squash.

Visually this looks just like spaghetti, with a very mild sweet squash taste – the purple beans turn green when cooked sadly – guess they are best used appearance-wise in salad raw – but they taste lovely.

Result:  Great substitution for pasta, and the sauce was nice but needed a bit more of something – it was quite shepard’s pie-ish in flavour.  Maybe more cheese?


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