Autumn is here and there’s no way we won’t share a recipe with squash and mushrooms.
Mushrooms are excellent with every season’s foods, due to their versatile use.
From cozy, winter stews to refreshing summer salads and BBQs there is always a way to incorporate them to your meal. Not only for their excellent flavours but their health benefits too.
Today we are sharing a vegetarian recipe with squash with mushrooms.
- spaghetti squash
- Half pound of mushroom
- 1 shallot
- 250ml cream
- 1 dl of white wine
- 1 clove of garlic
- Half cup of cheese
- Cup of cooked rice
- handful of spinach
- Salt, pepper
Preheat the oven to 390F.
Prepare the squash by cutting it in half, removing the seeds and coating both sides with olive oil.
Put it on parchment paper and cook it for about 40 minutes, until you can easily poke a fork into the squash.
During this time cook the rice.
To make the filling:
Chop onion, garlic and mushrooms. I used Marie-Anne oyster mushroom and Pholiotes for their texture and flavor. The meaty texture and earthy flavor of the Marie-Anne and the crunchy texture and the nutty flavor of the Pholiotes are excellent with the squash and the creamy filling.
Sautée them for a few minutes then add 100 ml of white wine. To finish the filling add a handful of spinach, 250 ml of cooking cream, rice, cheese, salt and pepper. If you find it too dry, add a little water.
Now, scoop the filling into the squash. Add more cheese on top.
Grill them for about 5 to 8 minutes.