- 1 pound spaghetti squash, halved and seeds discarded
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods
(maitake), stems discarded and mushrooms coarsely chopped
- 3 garlic cloves, finely chopped
- 2 quarts low-sodium chicken broth
- 1 sage sprig
- 1 cup ditalini pasta
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons snipped chives
Preheat the oven to 425°. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. Using a fork, scrape the squash strands into bowls and keep warm.
Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring, until golden, 5 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes. Add the broth and sage, season with salt and pepper and bring to a boil. Add the pasta and cook until al dente, 9 minutes. Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
Ladle the soup over the squash and garnish with the chives. Serve with grated cheese.