Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout

Preparation

1. Step 1

   Preheat the oven to 400 degrees. Cut the squash in half, scoop out the fibers and place cut side down on a baking sheet. Roast until tender, about 45 minutes.

2. Step 2

   Meanwhile, when the squash is nearly done, heat the reserved oyster oil and the olive oil in a medium nonstick skillet over medium heat. Add the garlic and shallots and saute until golden, about 2 minutes. Add the mushrooms and saute until they begin to soften, about 3 minutes. Stir in the carrots and chicken broth and cook for 2 minutes, scraping up the bottom of the pan with a wooden spoon. Add the oysters and the watercress and stir until the watercress is wilted, about 1 minute. Season with 1 teaspoon of salt and pepper to taste. Keep warm.

3. Step 3

   Use a fork to scrape out the squash flesh in spaghettilike strands. Place in a bowl and gently toss with 1 teaspoon of salt and pepper to taste. Divide the squash among 4 plates, mounding it in the center. Spoon the ragout over the squash and serve immediately.