Add to Favourites
My Favourites
Email this recipe
Print this recipe
Chanterelle Spaghetti Squash Casserole
recipe image
Created by AndrewM, Sunday, 20 December 2009

Description

A flavorful casserole, great side dish!

Ingredients
  • 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
  1. 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.
  2. Meanwhile, saute the chanterelles in a large skillet over high heat with 1 T. oil until water evaporates. Remove from pan.
  3. Saute the onions in the same skillet over medium heat with 2 T. oil until nicely browned.
  4. Add back mushrooms, chicken stock, wine, tarragon, salt and pepper, and simmer together a few minutes.
  5. 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.
  6. Add the onion/mushroom mixture to the squash and toss together.
  7. 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.
Reviews
Copyright © 2019 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design