Wednesday, August 17, 2016

Spaghetti Squash Mushroom Egg Casserole

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Keep scrolling sown for this easy to follow recipe...  But first...

 I LOVED this dish!  Anything that starts with spaghetti squash is going to be fun and with the addition of garlic, salt, pepper and mushrooms, a simple egg dish becomes a tasty addition to a morning potluck...

And that's where this recipe comes from.

Recently I was asked to look over the new cookbook, Modern Potluck: Beautiful Food to Share!  The book is a beauty that really delivers on the title.  Stunning beautiful inspiring photos are included with almost every recipe.  The book covers not just a casserole dish (the main stay of any potluck), but also Appetizers, Drinks, Salads, Room temperature Main Dishes, Slow Cooker Recipes, Sides, Baked Goods and of course Sweets.

I particularly enjoyed the extra closing chapter on Condiments and other things in Jars (Hostess gift anyone?).

The book delivers on inspiration and moderately easy to follow recipes that will set your contributions apart.  I will be revisiting this nook often... Look out for my next Church PotLuck!

As to the recipe I chose to help me review the book... I chose a meatless Monday (served on Saturday night) dish.  Anything eggs works for breakfast, but this made for a wonderful vegetarian dish.  Can easily be served as a side dish or with all the protein rich eggs, certainly works as a vegetarian main dish.

The dish is a slightly goosed up version of a quiche.  Instead of a pastry crust, a bed of Spaghetti Squash becomes the tangled webbing to absorb the eggs and create this mix.  The eggs are flavored with lots of Garlic!!!, Goat cheese!!!, dill (Love eggs and dill)!!! and some fresh seasonal Mushroom!!!

Add everything together and you indeed have a modern twist on a classic quiche... All dressed up to impress and it does!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

 OK... Here's what I did...

Spaghetti Squash Mushroom Egg Casserole

  • Unsalted Butter for the pan
  • 1 Medium Spaghetti Squash (2 to 3 Pounds) Halved and Seeded
  • 1/4 Cup Extra Virgin Olive Oil
  • Kosher Salt and Ground Black pepper
  • 6 Garlic Cloves, Unpeeled
  • 1 Pound White Button mushrooms or a mix of wild mushrooms sliced 1/4 inch thick
  • 12 large eggs, Lightly Beaten
  • 1/2 Cup Creme Fraiche (Can use Sour Cream if you can not find the creme)
  • 1/2 Cup Fresh Dill, Finely Chopped
  • 1 (4 Ounce) Package fresh crumbled Goat Cheese
Cooking Directions
    Pre-Heat the oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.
  2. Drizzle the cut side of each half of the spaghetti squash with olive oil.  Generously salt and pepper.  Group the garlic cloves together, drizzle with olive oil and Salt.
  3. Place the squash,  cut side down on the parchment lined baking sheet, covering the garlic in the cavity of the squash.
  4. Roast for 40 minutes until the squash is tender when pierced with a fork.  Let cool slightly and then use a fork to rake the squash into threads.
  5. Reduce oven temperature to 325 degrees/  Prepare a 9X13 Casserole dish with non-stick spray.
  6. Arrange the eggs on a serving dish.  Cover lightly with cling wrap and chill in the fridge for a couple of hours. Just before serving, prepare your blackened shrimp.
    While the Squash is cooking, heat 1/4 cup butter in a heavy bottomed saute pan over medium high heat.  slice the mushrooms and add the the melted HOT Butter.  Cook until the mushrooms are browned, about 5 minutes.
  8. Add the spaghetti squash to the pan and cook until the squash begins to brown, about another 5 minutes, stirring to mix occasionally.
  9. Meanwhile. peal the garlic and smash to a paste.  Once the squash begins to brown, add the garlic and stir to mix.
  10. Also meanwhile, in a large bowl , whisk the eggs with the Creme Fraiche and salt until smooth.
  11. Take the squash and mushrooms and form an even base in the bottom of the casserole dish.  Pour the egg mix evenly over the squash mix.  Add the Crumbled goat cheese and dill
  12. Bake for 40 minutes until the center is set.  Let cool for 10 minutes before cutting.  Cut into squares
  13. Serve warm or at room temperature and ENJOY!

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