We are harvesting chanterelle mushrooms almost faster than we can eat them (and sharing them with friends, of course). The rich flavors of chanterelles lend themselves so nicely to pasta – but sometimes we don’t feel like eating spaghetti… Which led to us thinking – what about spaghetti squash? This dish is rich, satisfying and so good for you.
Preheat the oven to 400.
Roast the Spaghetti Squash Cut the spaghetti squash in half lengthwise and scoop out the seeds. Roast the spaghetti squash, facedown on a parchment paper-lined cookie sheet, for 30 minutes, or until it’s soft. Then use a fork to scrape out the strands of spaghetti-like squash and put them aside in a bowl.
While the squash is roasting, prepare the mushrooms and shallots.
Sautee the Chanterelles First, wash the chanterelles to get the pine needles and forest floor off them. Then, tear them and drop into a pre-heated, dry frying pan (medium heat). They’ll start to release their waters. Stir them for as long as 20 minutes, until the released water is cooked off.
Now, chop up a shallot and a few cloves of garlic, and add them to the mushrooms, along with a pat of butter. Saute until the garlic is aromatic and the shallots are soft. Add a little salt and pepper.
Then toss the mushroom mixture with the spaghetti squash and serve. Top with fresh chopped parsley.
- 1 spaghetti squash
- 1/2 pound chanterelle mushrooms
- 1 shallot, minced
- 3-4 cloves of garlic, minced
- pat of butter
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