“The chanterelles were at the Bellingham, Washington farmers’ market on Columbus Day. My farmer friends had spaghetti squash in their garden, so we put them together for dinner. I wouldn’t have thought so, buy they made a wonderful dish and one that’s incredibly easy to prepare. As always, foods in season together taste good together.” - Deborah Madison
|1||spaghetti squash (large, about 3 lbs.)|
|1 lb||chanterelles (crimini mushrooms are a good substitue, if chanterelles are unavailable)|
|5 T||butter (unsalted)|
|pn||sea salt and freshly ground black pepper (to taste)|
|2 clv||garlic (chopped)|
|1 c||half and half|
1.)Lightly butter a shallow baking dish and preheat the oven to 375 degrees F. Poke a few holes in the squash and bake until it’s browned and soft, for about 1 ½ hours.
2.)While squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible- they drink up water like a sponge.) Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10 to 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.
3.)When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping it into spaghetti like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half-and-half over it, and cover lightly with cheese. Returned to the oven until heated through and the top is crisped and browned in paces, 15 to 20 minutes.