Like everyone else lately, I was looking for a recipe that that would turn spaghetti squash into something amazing. Not that it doesn’t have merit on it’s own – really, what other vegetable looks so cool when cooked? But, it is a pretty mild vegetable and I was looking for some kick.
In the end, I blended ideas from the NYT and from the Chocolate and Zucchini blog, as well as a craving for mushrooms.
I cut the mushrooms thickly and used regular bacon because I couldn’t find the Canadian I thought we had, and which I would have preferred. Also, instead of pan-frying the garlic and onions, I roasted them directly in the squash halves. Yum!
Spaghetti Squash Gratin with Crimini Mushrooms
October 30, 2010
Category
Uncategorized
Serves six as a main dish, eight as a side
Ingredients
- 1 spaghetti squash, about 3 pounds
- 1 tablespoon extra virgin olive oil
- 1 medium onion
- 3 garlic cloves
- 3 large eggs
- 1/2 cup non-dairy milk
- 2 tablespoons chopped fresh chives
- 2 Tablespoons Tofutti Sour Supreme
- 1 teaspoon salt
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- Salt and freshly ground pepper
- 1/2 cup chopped Canadian bacon (optional)
- 1 cup coarsely chopped Crimini mushrooms
Instructions
- Pre-heat oven to 375 degrees F. Cut squash in half with a sharp knife and scoop out seeds. Place garlic cloves in one half, and the onion – cut into fourths – in the other half. Lightly baste with olive oil and cover each half with aluminum foil. Place the squash on a baking sheet and cook for 40-50 minutes, or until squash is soft and comes away from the skin easily with a fork. Remove the squash from the heat, and allow it to cool while you prepare remaining ingredients.
- In a large bowl, mix together eggs, non-dairy milk, chives, Sour Supreme, and spices until well blended.
- When cool enough to handle, turn garlic and onion out onto a cutting board. Mince the garlic and chop the onion coarsely.Using a fork, pull squash away from skin and separate the spaghetti strands. Chop squash coarsely.
- Add onion, garlic, squash, and chopped mushrooms and Canadian bacon to egg mixture and stir well.
- Lightly oil a 2-quart baking dish. Scrape egg/squash mixture into dish.
- Bake for 20 minutes with a cover. Remove cover and back for another 20-25 minutes, or until nicely browned. Remove from the heat, and allow to cool for 10 minutes before serving. Serve hot, warm or room temperature.
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