By now you may be getting tired of squash. It's the end of February and you have been up to your ears in hearty, winter squash recipes for a couple months now. I love squash, but I totally get it, you want something that spices things up (literally) and reminds you that Spring and Summer are just around the corner. I'm here to do you a solid and offer you a squash recipe that will have you thinking of warmer days and sipping on an agua fresca!
The spaghetti squash in this dish is slightly spiced to enhance the squash, but not overpower the chanterelles. You can substitute other mushrooms depending on access to chanterelles. Shitake, Porcini and even grilled Portobello would make a nice addition.
One other thing I like about this dish is that it is really just a base. I encourage you to make it your own. I have made this in varying ways as tacos, or with black beans mixed in with the squash. Our toppings always change, but it's great with a shredded purple cabbage slaw, avocados, salsa verde and hot sauce. You can omit the queso fresco to make this dish vegan.
Spaghetti Squash and Chanterelle Tostadas
1 large spaghetti squash (about 2-3 lbs)
2 tablespoon freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch of cayenne
1/2 teaspoon coarse salt
6 (or more) corn tortillas
1 tablespoon olive oil
1 1/2 pounds chanterelles (or other sweet/woodsy/meaty mushroom), cleaned and sliced
1/2 teaspoon coarse salt
1/2 teaspoon dried oregano 1 garlic clove, minced
1/4 cup small red onion, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup queso fresco (fresh feta, cotija and goat cheese work well, too.)
Squash: Preheat oven to 375 degrees. Cut the squash in half lengthwise, scoop out the seeds and discard. Roast the halves facedown on an oiled baking pan for 40-50 minutes. Pierce a fork through squash to check for tenderness. Allow the squash to cool enough to handle. Working over a bowl, use a fork to scrape squash away from skin and into the bowl. Discard skins. in a separate, small bowl whisk together lime juice, chili powder, cumin, coriander, cayenne and salt. Add to squash and toss to combine. Taste and adjust seasonings to preference.
Chanterelles: Heat the oil in a large skillet over medium heat until shimmering. Add garlic and oregano and sauté until fragrant. Increase heat to medium-high and add chanterelles and salt. Sauté until mushrooms release liquid, stir a bit and cook for about 5 minutes more to brown. Remove from heat.
Tostadas: In a clean dry pan (preferably nonstick), heat to medium-high. Cook one at a time until slightly browned and crispy, about 2 minutes each side. Keep cooked tortillas warm wrapped in foil.
Assemble: Add a heaping mound of squash to each tostada. Top with chanterelles, red onions, cilantro and queso fresco and/or other toppings of choice. Enjoy!