Spaghetti Squash Gratin with Crimini Mushrooms

Like everyone else lately, I was looking for a recipe that that would turn spaghetti squash into something amazing.  Not that it doesn’t have merit on it’s own – really, what other vegetable looks so cool when cooked?  But, it is a pretty mild vegetable and I was looking for some kick.  In the end, I blended ideas from the NYT and from the Chocolate and Zucchini blog, as well as a craving for mushrooms.

I cut the mushrooms thickly and used regular bacon because I couldn’t find the Canadian I thought we had, and which I would have preferred.  Also, instead of pan-frying the garlic and onions, I roasted them directly in the squash halves. Yum!

Spaghetti Squash Gratin with Crimini Mushrooms

Serves six as a main dish, eight as a side

Ingredients

• 1 spaghetti squash, about 3 pounds
• 1 tablespoon extra virgin olive oil
• 1 medium onion
• 3 garlic cloves
• 3 large eggs
• 1/2 cup non-dairy milk
• 2 tablespoons chopped fresh chives
• 2 Tablespoons Tofutti Sour Supreme
• 1 teaspoon salt
• 1/2 to 1 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon thyme
• Salt and freshly ground pepper
• 1/2 cup chopped Canadian bacon (optional)
• 1 cup coarsely chopped Crimini mushrooms

Instructions
Pre-heat oven to 375 degrees F. Cut squash in half with a sharp knife and scoop out seeds. Place garlic cloves in one half, and the onion – cut into fourths – in the other half.  Lightly baste with olive oil and cover each half with aluminum foil.  Place the squash on a baking sheet and cook for 40-50 minutes, or until squash is soft and comes away from the skin easily with a fork. Remove the squash from the heat, and allow it to cool while you prepare remaining ingredients.

In a large bowl, mix together eggs, non-dairy milk, chives, Sour Supreme, and spices until well blended.

When cool enough to handle, turn garlic and onion out onto a cutting board. Mince the garlic and chop the onion coarsely.Using a fork, pull squash away from skin and separate the spaghetti strands.  Chop squash coarsely.

Add onion, garlic, squash, and chopped mushrooms and Canadian bacon to  egg mixture and stir well.

Lightly oil a 2-quart baking dish. Scrape egg/squash mixture into dish.

Bake for 20 minutes with a cover.  Remove cover and back for another 20-25 minutes, or until nicely browned. Remove from the heat, and allow to cool for 10 minutes before serving. Serve hot, warm or room temperature.

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