Chanterelle Spaghetti Squash Casserole
Description
A flavorful casserole, great side dish!
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
6-8
- 1 spaghetti squash
- 1 lb. chanterelles, chopped
- 1 large yellow onion, chopped
- 1/2 C. chicken or vegetable stock
- 1/4 C. white wine
- 4 T. olive oil
- 2 t. dried tarragon
- 1 t. salt
- 1/2 t. fresh ground pepper
- 1/4 C. bread crumbs
- 1/4 C. grated romano cheese (optional)
Methods/steps
- Preheat oven to 400 F. Knock stem off squash and cut in half lengthwise. Scrape out seeds and loose veins. Brush edges with oil, lay cut-side down in 9" x 13" baking pan. Roast in oven for 30 to 45 minutes depending on size or until tender.
- Meanwhile, saute the chanterelles in a large skillet over high heat with 1 T. oil until water evaporates. Remove from pan.
- Saute the onions in the same skillet over medium heat with 2 T. oil until nicely browned.
- Add back mushrooms, chicken stock, wine, tarragon, salt and pepper, and simmer together a few minutes.
- Mix the bread crumbs and cheese together in a bowl. When the squash is done, remove from oven, let cool a bit, and use a fork to shred into a large mixing bowl.
- Add the onion/mushroom mixture to the squash and toss together.
- Put the mixture back into the squash shells and top with the crumb/cheese mixture. Bake another 20-30 minutes or until topping is browned. Broil briefly if needed.
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