Roasted Mushrooms With Spaghetti Squash And Orzo Recipe

How to make it

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• Preheat oven to 450 (F).
• Cut spaghetti squash in half lengthwise and scoop out seeds.
• Drizzle the inside of each half with 1 tablespoon of olive oil and place cut side down on foil covered sheet pan.
• Roast spaghetti squash @ 450 for 30 minutes.
• If using dried mushrooms: while the squash is roasting, rehydrate the mushrooms in water or chicken stock (enough to cover) on medium-low heat on the stove, about 20-25 minutes. Drain the mushrooms (save the stock!) and spread over a foil-lined sheet pan.
• If using fresh mushrooms, slice them thickly or quarter them and spread over a foil-lined sheet pan.
• Separate the cloves of the head of garlic. Small all of the cloves (remove the skins when you smash) and scatter the smashed cloves around the mushrooms on the sheet pan.
• Drizzle mushrooms with the 1/3 cup olive oil and sprinkle with salt, pepper, sage, thyme & oregano.
• After the squash has roasted for the first 30 minutes - lower the oven temperature to 425 (F) add put the mushrooms into the oven with the squash and roast for 25 minutes.
• While these items are in the oven, prepare the orzo in boiling salted water until al dente.
• Drain the pasta, return to the pot and immediately add the 4 tblspns of butter and sprinkle about 1/4 tspn each of the dried thyme & oregano to the pasta -stir well to incorporate.
• Remove the squash and mushrooms from the oven.
• Using an oven mitt, hold a squash half and scrape a fork across the flesh - it will separate into spaghetti like strands. Pull all of the spaghetti squash out of the rind and add the squash to the pasta, drizzle with the 4 tblspns of garlic olive oil and stir to incorporate.
• Add the roasted mushrooms to the pasta & squash and mix everything together.
• Add the feta cheese and toss gently to incorporate.
• Serve!