Monday, 14 March 2011

Spaghetti-squash Tetrazzini

I saw this in a Chatelaine magazine, and was so happy that I could adapt it without any trouble whatsoever. I enjoy using spaghetti squash in place of pasta, and have been doing it for ages because it makes lighter, healthier meals.

Spaghetti-squash Tetrazzini (adapted from Chatelaine)

  • 14 g pkg dried mushrooms
  • 1/2 cup white wine
  • large spaghetti squash
  • 1 tbsp olive oil
  • 2 minced garlic cloves
  • 227 g pkg sliced cremini mushrooms
  • 2 tbsp all-purpose flour mixture, or brown rice flour
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 cup cold goat's milk
  • 1 cup part-skim mozzarella chees, or goat's milk mozerella 
  •  2 thinly-sliced tomatoes, if serving AB's only
  1.  Preheat oven to 400F. Cut the squash in half, take out the seeds, and lie the cut sides down in a big baking dish, and then put about an inch of water in the bottom of the pan. Cover and bake for about 75-90 minutes depending how big the squash is. Remove squash and let cool slightly.
  2. Your kitchen will smell awesome!
  3. Increase oven to 450F. Crumble a 14-g pkg of dried porcini mushrooms in a small bowl. Add 1/2 cup white wine and let soak 10 min.
  4. Heat a large non-stick frying pan over medium. Add olive oil, minced garlic cloves and a package of sliced cremini mushrooms. Cook, stirring often, until mushrooms soften, about 4 min. Add 2 tbsp of flour, 1 tsp dried basil, a pinch of salt, 1/8 tsp nutmeg and the soaked dried mushrooms and wine. Cook, stirring often, 1 min. Stir in 1 cup milk. Cook until sauce thickens, 2 to 3 min. Remove from heat, then stir in 1 cup grated part-skim mozzarella cheese.
  5. By now, your squash should be cool enough to scoop. Scrape the strands into the skillet with a fork and mix with the mushrooms, milk and cheese.
  6. Scoop squash mixture into 4 individual oven-safe dishes or an 8-in. square baking dish. Smooth tops. Top with 2 thinly sliced plum tomatoes if you are serving AB's. Bake until bubbly, 10 to 15 min.
Need wine pairings with this dish? I suggest an oaked chardonnay to compliment the earthiness of the mushrooms. I served this with a Nicholson Ranch chardonnay from California.

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