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.
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Preparation 35 min
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Baking 25 min
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Servings 2
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Level Débutant
Ingredients
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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
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 20 min
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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.
Note
Be careful when using your oven’s grill. It can go faster than 5 minutes, so be watch out!
Ingredients
- Spaghetti squash : 1
- Lardons : 100 grams
- Button Mushrooms : 100 grams
- Onion : 75 gram
- Gruyere (grated) : 30 grams
- Vegetable stock : 15 centiliters
- Fresh parsley (bunch) : 1
- Squash seeds : 1 tablespoon
- Salt : 1 pinch
- Poivre : 1 pinch
Preparation steps
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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). - Temperature: 180°C
- Heat: rotary
- Baking time: 20 min
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Remove the squash and loosen the flesh with a fork.
Set aside and keep the hollowed-out squash. It will serve as a container. -
Place the lardons in a frying pan without adding any fat.
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Peel and chop onions.
Add to the bacon and cook over medium heat. -
When the bacon is translucent, add the chopped mushrooms.
Mix well. -
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. -
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.