| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 2 hr 45 min |
| Yield: | 8 servings |
Ingredients
- 1 spaghetti squash
- Roasted Garlic
- 1 head garlic
- 1/4 cup olive oil
- Bread Crumbs
- 2 cups bread crumbs
- 1 cup milk
- 1/4 cup roasted pine nuts
- 2 eggs, beaten
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped flat-leaf parsley
- Mashed Potatoes
- 5 to 6 Yukon Gold potatoes, boiled, but not peeled
- 1/4 cup melted butter
- 1/2 cup smooth goat cheese
- 1 cup 35-percent whipping cream
- Salt and freshly ground black pepper
- Vegetables
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cups sliced mushrooms
- 6 cups wild mushrooms
- 4 cloves garlic, minced
- 1 cup dried du puy lentils (green), cooked
- Fried shallots, for garnish
Instructions
- Preheat the oven to 300 degrees F.
- First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
- Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
- In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
- Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper.
- Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
- Preheat the oven to 450 degrees F.
- For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.
- In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.
Reviews
The taste is worth 5 stars. But this recipe is labor intensive: e.g. roast garlic, make mashed potatoes from scratch, cut up & sauté all the vegetables, make a pot of lentils, bake or microwave a spaghetti squash. Should I decide to make this dish again, I would make the parts over a couple of days & then assemble this entrée on another day. I couldn’t fit all the parts assembled in the pan size the recipe called for. I used a 9″x13″ foil pan with higher sides, e.g. half pans designed for buffets. I omitted the celery, but added a package of defrosted & drained baby peas.