spaghetti squash gratin with chanterelles

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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