Spaghetti Squash Gratin with Chanterelles

Cindy Bodnar

By
@Sindrah

I think of Spaghetti Squash as nature's "pasta"! I use Chanterelle mushrooms in this recipe, but you may substitute any of your favorite mushroom variety! Chanterelles are plentiful in the summer months and go very well with the squash! I found this recipe a long time ago at my favorite food co-op in Madison. It can be a decadent side dish or a vegetarian Main dish!


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
3 lb. spaghetti squash
1 lb
chanterelle mushrooms
5 Tbsp
butter
salt and pepper to taste
2
garlic cloves, chopped
1 c
half and half or cream
fresh parmesan cheese

Directions Step-By-Step

1
Preheat oven to 375 degrees F.
2
Cut the squash in half length-wise and scoop out the seeds, and lay the squash face down in a buttered shallow baking dish and bake for 1 hour until it's browned and soft.
3
While squash is baking, clean the chanterelles with a brush.(Use little to no water to clean them, because these mushrooms soak up the water like a sponge!) Slice or dice them into small pieces.
4
Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10-15 minutes. Season with salt and pepper, add the garlic and half and half and simmer gently until the half and half and mushroom juices are reduced by a third, about 10 minutes.
5
When squash is done baking, pull away the flesh with a fork, heaping it into spaghetti like strands. Toss with remaining butter. Spread the squash in a baking dish , spoon the mushroom cream sauce over it, and cover lightly with parmesan cheese.
6
Return to the oven until heated through and the top is crisped and browned in places, 15 - 20 minutes. Serve hot.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian