Serves 4 | Preparation 45 min
1 lb Crimini mushrooms, sliced
1 spaghetti squash, halved lengthwise, seeds removed
2 garlic cloves
5 tbsp olive oil
Salt, pepper to taste
A little grated Swiss cheese or soy cheese
In a large saucepan, place one half of the squash, flesh side down. Cover with water and bring to a boil.
Cover and simmer for 20 minutes.
In the meantime, heat the olive oil in a sautéing pan and sear the mushrooms and garlic with some salt until cooked through and crispy.
When the spaghetti squash is fork-tender, remove from the pan and let it cool. Cook the second half in the same saucepan.
To remove the spaghetti strands from the first half, drag a fork from end to end over a bowl (the flesh looks like spaghetti). Save the shell.
Add the mushrooms to the squash flesh and season with salt and pepper.
Fill the shell with the mixture and sprinkle with grated cheese. Transfer the spaghetti squash to the oven and bake for 20 minutes until nicely browned.
When the second half is fully cooked, do the same as for the first. You can also freeze it for another type of gratin and mix it with any ingredients you like! (tomatoes, bacon, etc.)