Spaghetti Squash Topped With Smoked Oyster and Wate

Name: Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 1/2-pound spaghetti squash; 1 3.66-ounce can smoked oysters, drained, 1 teaspoon of the oil reserved; 2 teaspoons olive oil; 2 cloves garlic, peeled and minced; 2 shallots, peeled and minced; 12 medium shiitake mushrooms, stemmed and thinly sliced; 2 medium carrots, peeled, julienned, blanched for 3 minutes and drained; 1/2 cup chicken broth, homemade or low-sodium canned; 6 cups stemmed watercress; 2 teaspoons salt; Freshly ground pepper to taste

Servings: persons

1 1 1/2-pound spaghetti squash
1 3.66-ounce can smoked oysters, drained, 1 teaspoon of the oil reserved
2 teaspoons olive oil
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
12 medium shiitake mushrooms, stemmed and thinly sliced
2 medium carrots, peeled, julienned, blanched for 3 minutes and drained
1/2 cup chicken broth, homemade or low-sodium canned
6 cups stemmed watercress
2 teaspoons salt
Freshly ground pepper to taste

1
Preheat the oven to 400 degrees.
2
Cut the squash in half, scoop out the fibers and place cut side down on a baking sheet.
3
Roast until tender, about 45 minutes.
4
Meanwhile, when the squash is nearly done, heat the reserved oyster oil and the olive oil in a medium nonstick skillet over medium heat.
5
Add the garlic and shallots and saute until golden, about 2 minutes.
6
Add the mushrooms and saute until they begin to soften, about 3 minutes.
7
Stir in the carrots and chicken broth and cook for 2 minutes, scraping up the bottom of the pan with a wooden spoon.
8
Add the oysters and the watercress and stir until the watercress is wilted, about 1 minute.
9
Season with 1 teaspoon of salt and pepper to taste.
10
Keep warm.
11
Use a fork to scrape out the squash flesh in spaghettilike strands.
12
Place in a bowl and gently toss with 1 teaspoon of salt and pepper to taste.
13
Divide the squash among 4 plates, mounding it in the center.
14
Spoon the ragout over the squash and serve immediately.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1 1/2-pound spaghetti squash, 1 3.66-ounce can smoked oysters, drained, 1 teaspoon of the oil reserved, 2 teaspoons olive oil, 2 cloves garlic, peeled and minced, and more.

Yes, Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions