prep time: tbd
cook time: tbd
servings: 4 - 6
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013