Lemon-Butter Shiitake Sauce with Spaghetti Squash
This lemon-butter shiitake sauce with spaghetti squash is a ridiculously easy to prepare vegetarian, low-carb dinner recipe.
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Servings: 3
Calories: 364kcal
Equipment
- Sheet pan
Ingredients
Spaghetti Squash:
- 1 spaghetti squash trimmed and halved, seeds removed
- 2 teaspoons neutral cooking oil
- Salt and pepper to taste
Lemon-Butter Shiitake Sauce:
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and thinly sliced
- 12 ounces shiitake caps thinly sliced
- ½ cup white wine or vegetable stock
- 3 tablespoons butter cut into 3 pieces
- ¾ cup vegetable stock plus more if needed
- 1 teaspoon flour optional
- ⅓ cup parsley freshly minced
- 1 lemon juiced and zested
- Salt and pepper to taste
Instructions
Roast the Spaghetti Squash:
- Preheat the oven to 400ºF. Drizzle the cut side of the squash with oil and sprinkle with salt and pepper. Place on the baking sheet, cut-side down and transfer to the oven for 35-40 minutes or until squash is cooked through.
- Remove the squash from the oven and use a fork to shred the inside. Transfer to a bowl, season with more salt and pepper if needed, and keep warm.
Start the Lemon-Butter Shiitake Sauce:
- In a wide pot, heat the neutral oil over medium heat. Add the onions and cook for 5 minutes.
- Add the shiitake mushrooms and cook, stirring occasionally, for 7-8 minutes or until they begin to sweat. If the skillet seems dry, add a touch more oil.
- Continue cooking the shiitake and onion for 5-6 minutes more or until the shiitake mushrooms are very well browned. Season with salt and pepper.
Deglaze the Pan:
- Pour the white wine into the pot and scrape up any bits stuck to the bottom. Add the stock and bring to a boil. Reduce heat and mount the butter into the pot and shake the pot around gently to emulsify the butter into the liquid.
- Bring the sauce to a boil and then reduce heat and simmer for 5-7 minutes or until thickened.
- Remove 1/4 cup of the sauce and transfer to a bowl. Add 1 teaspoon of flour and whisk until combined. Pour the mixture back into the sauce and turn the heat to medium. Stir until combined and the sauce is thickened. If the sauce is too thick, add a bit more stock. Taste and season again with salt and pepper.
Finish the Sauce:
- Add the parsley and lemon juice to the pot. Turn off the heat.
To Serve:
- Divide the spaghetti squash between plates and pile the shiitake sauce on top. Garnish with more parsley and the lemon zest. Enjoy!
Nutrition
Calories: 364kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Sodium: 191mg | Fiber: 10g | Sugar: 15g | Vitamin C: 37mg
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