Saturday, December 10, 2011

Spaghetti Squash and Chanterelle Mushrooms


This turned out to be a deliciously warm autumn dish.

Start by baking the pierced squash whole at 350 degrees for about 45-60 min. Remove and allow to cool for handling. Cut open, remove seeds, and remove the squash strings tranfering to a bowl.

Carefully clean a pound of Chanterelles. Melt a half cup of butter in a pan, add mushrooms and sautee until tender.

Toss the Spaghetti squash with the cooked mushrooms together, all remaining liquids, salt and pepper to taste. Serve hot.

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