- 1 spaghetti squash (a small-medium one)
- 1 Tbsp flour (or corn starch)
- 2 tsp olive oil
- 1/2 cup vegetable broth
- 5 shallots, finely chopped
- 14.5 oz can stewed tomatoes, chopped with their juices (diced, especially if flavored, work well, too—no more chopping required)
- 3 cloves garlic, minced
- 1 tsp salt
- 1 carrot, halved lengthwise and cut into thin slices
- 3/4 tsp dried rosemary
- 3/4 lb mushrooms, thinly sliced
- Preheat the oven to 400 degrees. Cut the squash in half lengthwise, scoop out and discard the seeds, place the squash, cut sides down, on a nonstick baking sheet. With a fork, prick the squash skin all over, cover with foil, and bake for 35-45 minutes, or until the squash is tender when pierced with a fork.
- Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the shallots and garlic and cook, stirring frequently, until the shallots are softened, about 3 minutes. Add the carrot and mushrooms and cook, stirring frequently, until the carrot and mushrooms are tender, about 7 minutes.
- Stir in the flour and cook until vegetables are well coated, about 1 minute. Add the broth and bring to a boil. Stir in the tomatoes and their juices, the salt, pepper, and rosemary and cook until the mixture is slightly thickened, about 5 minutes.
- Remove the squash from the oven and let cool slightly. With a fork, scrape out the flesh (it will form spaghetti-like strands). Place the squash in a large bowl, add the sauce and toss to coat.
Jennifer Klee, Feb 2017