Spaghetti squash with mushroom ragout

This looks like a fancy recipe because it has fresh herbs and we served it in my fancy prize mixing bowl, but it’s very simple and quick to prepare this meal.

1 small spaghetti squash

2 tomatoes, diced

1 pound mushrooms, sliced

1 large shallot, diced

4 garlic cloves, minced

1/2 cup water

4 TBL fresh herb mix

Olive oil

salt and pepper to taste

Preheat oven to 350. Chop the squash in half, remove seeds, fill a baking dish with 2 inches of water and bake squash for 20-25 minutes with the flesh side in the water. When you can easily stick a knife into the shell, remove from oven. Allow to cool, then scoop out the “spaghetti.” (I always forget to remove the seeds before I bake the squash, but if you do that before hand it does make it a little easier. If you forget, too, no big deal.)

For the sauce, saute shallots and garlic in a small amount of olive oil. Add tomatoes and water, bring to a boil, then reduce to a simmer. Add mushrooms and cook about 5 minutes. Add salt and pepper and 3 TBL of chopped fresh herbs (we had a mix of oregano, basil, and some other things, I think it was called the Pasta Herbs).  Taste for seasoning and add more salt if needed. Mix together the squash and sauce, garnish with remaining herbs.