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Chanterelle Spaghetti Squash Casserole
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Created by AndrewM, Sunday, 20 December 2009


A flavorful casserole, great side dish!

  • 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)
  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.
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