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spaghetti squash gratin with chanterelles

(3 ratings)
Recipe by
Cindy Bodnar
Whitewater, WI

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!

(3 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For spaghetti squash gratin with chanterelles

  • 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

How To Make spaghetti squash gratin with chanterelles

  • 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.

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