Ah, the spaghetti squash… A vegetable weird but a sweet flavor and is a form of small pasta, that is awesome,I am sure that you will come to bluff the children with !
So this is a dish simple and in season.
Spaghetti squash, black trumpets, chanterelles and parmesan
Ingredients (for 2)
- 1 spaghetti squash
- 2 handfuls of black trumpets, chanterelles
- 20 g of butter
- 1 clove of garlic
- Parmesan cheese whole grate
- Olive oil
- Salt and pepper
Preheat the oven to 180°.
Wash the squash and poke a bit around. Put the whole into an oiled pan and bake for 1h30 min.
During this time, cut the feet of the mushrooms and pass them quickly under the water.
Melt the butter in a frying pan, add the clove of minced garlic and sauté 1 min. Then add the mushrooms and let fry 3 min, add seasoning and reserve warm.
Remove the squash from the oven and cut it in two, you will only need a half. Remove the seeds and scrape the spaghetti squash out with a spoon.
Divide the meat into two bowls, season and drizzle with olive oil. Add in the mushrooms. Finish off by grating parmesan cheese over top.