Spaghetti Squash Marinara with Mushrooms & Garlic Knots

• Produce

  • 4 oz Cremini mushrooms
  • 4 Cloves Garlic
  • 1 Bunch Oregano
  • 1 Spaghetti squash
  • 1 15-Ounce Can Tomatoes
  • 1 Yellow onion

• Condiments

  • 2 oz Cerignola olives, Black

• Baking & Spices

  • 1/2 lb Pizza dough, Plain

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Parmesan cheese, grated

Found on blueapron.com

Description

Ingredients

• ½ Pound Plain Pizza Dough
• 1 15-Ounce Can Diced Tomatoes
• 4 Cloves Garlic
• 4 Ounces Cremini Mushrooms
• 1 Spaghetti Squash
• 1 Yellow Onion
• 1 Bunch Oregano
• 2 Ounces Black Cerignola Olives
• 2 Tablespoons Butter
• ⅓ Cup Grated Parmesan Cheese

Directions

• 1 Prepare the ingredients: Preheat the oven to 450°F. Remove the dough from the refrigerator. Wash and dry the fresh produce. Using a sturdy knife, carefully halve the squash lengthwise; scoop out and discard the pulp and seeds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and small dice the onion. Thinly slice the mushrooms. Smash the olives with the side of your knife; remove and discard the pits, then roughly chop. Pick the oregano off the stems; discard the stems and roughly chop.
• 2 Roast the squash: Place the squash on a high-sided sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Arrange the squash cut sides down and fill the sheet pan with ¼ inch of water. Roast 32 to 35 minutes, or until the cut sides of the squash are tender when pierced with a fork. Remove from the oven and set aside to cool.
• 3 Make the garlic knots: While the squash roasts, lightly oil a separate sheet pan. Cut the dough into 6 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log. Carefully tie each log into a large knot. Place on the prepared sheet pan. Bake 13 to 15 minutes, or until lightly browned. Remove from the oven. While the knots bake, in a large bowl, combine up to ¼ of the garlic paste and 2 teaspoons of olive oil. Season with salt and pepper to taste. Add the baked knots and toss to coat. Letting any excess oil drip off, divide between 2 dishes; set aside in a warm place.
• 4 Make the sauce: While the knots bake, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the mushrooms and olives; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomatoes, remaining garlic paste and ¼ cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano; season with salt and pepper to taste.
• 5 Separate the squash into strands: When cool enough to handle, carefully transfer the roasted squash to a large bowl. Using a fork, gently pull out the flesh to create long, thin strands; discard the skins. Separate any clumps (the result should resemble cooked spaghetti).
• 6 Finish the squash & plate your dish: To the pan of sauce, add the butter, squash strands and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. Divide between 2 dishes. Garnish with half the cheese and half the remaining oregano (you will have extra oregano). Garnish the garlic knots with the remaining cheese. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 450°F. Remove the dough from the refrigerator. Wash and dry the fresh produce. Using a sturdy knife, carefully halve the squash lengthwise; scoop out and discard the pulp and seeds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and small dice the onion. Thinly slice the mushrooms. Smash the olives with the side of your knife; remove and discard the pits, then roughly chop. Pick the oregano off the stems; discard the stems and roughly chop.
• 2 Roast the squash: Place the squash on a high-sided sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Arrange the squash cut sides down and fill the sheet pan with ¼ inch of water. Roast 32 to 35 minutes, or until the cut sides of the squash are tender when pierced with a fork. Remove from the oven and set aside to cool.
• 3 Make the garlic knots: While the squash roasts, lightly oil a separate sheet pan. Cut the dough into 6 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log. Carefully tie each log into a large knot. Place on the prepared sheet pan. Bake 13 to 15 minutes, or until lightly browned. Remove from the oven. While the knots bake, in a large bowl, combine up to ¼ of the garlic paste and 2 teaspoons of olive oil. Season with salt and pepper to taste. Add the baked knots and toss to coat. Letting any excess oil drip off, divide between 2 dishes; set aside in a warm place.
• 4 Make the sauce: While the knots bake, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the mushrooms and olives; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomatoes, remaining garlic paste and ¼ cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano; season with salt and pepper to taste.
• 5 Separate the squash into strands: When cool enough to handle, carefully transfer the roasted squash to a large bowl. Using a fork, gently pull out the flesh to create long, thin strands; discard the skins. Separate any clumps (the result should resemble cooked spaghetti).
• 6 Finish the squash & plate your dish: To the pan of sauce, add the butter, squash strands and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. Divide between 2 dishes. Garnish with half the cheese and half the remaining oregano (you will have extra oregano). Garnish the garlic knots with the remaining cheese. Enjoy!

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