Spaghetti squash gratin with bacon lardons and mushrooms

Dive into the comfort of our Spaghetti Squash Gratin with Bacon lardons and mushrooms, a dish that perfectly blends the delicate strands of spaghetti squash with the savory richness of diced bacon and earthy mushrooms. This gratin is a delightful twist on the classic, offering a lighter yet equally satisfying option. The tender squash provides a fantastic base, absorbing the flavors of the bacon and mushrooms, while the gratin topping adds a lovely, crispy texture. Whether you’re looking for a cozy dinner on a chilly evening or a unique side dish to impress your guests, this gratin is sure to be a hit. Its combination of flavors and textures makes it a versatile dish that’s as nutritious as it is delicious.

(2)

Preparation 35 min
Baking 25 min
Servings 2
Level Débutant

Ustensils
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Note

Be careful when using your oven’s grill. It can go faster than 5 minutes, so be watch out!

Preparation steps

Step 1
Wash and halve the squash. Remove seeds and filaments.
Place squash on a sheet of baking paper, flesh side down.
Place in the oven for 20 minutes at 180 degrees Celsius (fan assisted).
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 20 min
Step 2
Remove the squash and loosen the flesh with a fork.
Set aside and keep the hollowed-out squash. It will serve as a container.
Step 3
Place the lardons in a frying pan without adding any fat.
Step 4
Peel and chop onions.
Add to the bacon and cook over medium heat.
Step 5
When the bacon is translucent, add the chopped mushrooms.
Mix well.
Step 6
Add the squash flesh, then pour in the vegetable stock.
Sauté until there is almost no stock left.
Adjust seasoning with a pinch of salt and a twist of the pepper mill.
Step 7
Top each slice with squash and add 15 grams of grated Gruyère cheese.
Place under the broiler for 5 minutes.

Chop a bit of parsley.