Start by roasting a medium sized spaghetti squash.
Cut it in half, and using a spoon, scrape out the seeds.
Drizzle with olive oil, salt and pepper and place in a hot oven for 50 mins.
While the squash is roasting, make the crepes.
Stack them and set them aside.
Saute some mushrooms and set aside.
When the spaghetti squash is finished cooking, let cool a bit.
Stir in Parmesan, sage and fresh nutmeg.
Fill the crepes with the spaghetti squash filling.
Stack them and set aside.
Make a quick béchamel sauce.
Then, two at a time, crisp up the crepes in a skillet with butter, blotting with a paper towel. Place in a warm oven until all are crisped.
Stack the crepes, and cut in half, stacking four pieces on a plate.
Spoon some warm béchamel over top, and top with sautéed mushrooms.
Serve with a salad.
2 tablespoons olive oil
Kosher salt to taste
black pepper to taste
⅛ teaspoon white pepper
½ teaspoon fresh grated nutmeg ( or pre-ground)
1 T chopped fresh sage leaves
1 C chopped and sauted onions ( optional)
1/2 cup grated Parmigiano-Reggiano or Romano cheese
1 tsp maple syrup ( or brown sugar)
8 oz mushrooms- quartered
1- 2 T butter
4 tablespoons unsalted butter (1/2 stick)
1/4 cup minced shallots (optional)
1/4 cup all-purpose flour
2 cups whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Crepes – makes 8
2 large eggs
½ cup milk
½ cup water
1 cup flour
2 tablespoons melted butter
¼ tsp kosher salt
Butter, for coating the pan
1. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50-60 minutes.
2. Make the crepes. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled or buttered 8 inch frying pan over medium high heat. Pour or scoop the batter onto the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.
3. Saute the mushrooms in 1-2 T butter until golden and tender and season with salt and pepper and 1 T fresh sage. Set aside.
4. Make the Bechemal Sauce. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk, starting with ½ cup, whisking well, then adding another half cup at a time until all is incorporated. Cook until just thickened, stirring often, about 10 minutes. Stir in nutmeg and salt. Season with ground white pepper.
5. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 10 minutes. Scrape the flesh with a fork to make long strands; place in a bowl. You should have about 4 cups. If there is more, save the extra for another use.
Add nutmeg, maple syrup, white pepper, sage, sautéed onions ( optional) and cheese and mix thoroughly, and taste for salt, adding more to taste.
6. Divide the squash filling among the crepes, and fold them over. ( you could prepare ahead up to this point and refrigerate.) Heat ½ T butter and ½ T canola oil in a pan or skillet and fry each stuffed crepe on both sides until golden and crispy, adding more butter if necessary, and placing in a warm oven until all are crisped. To plate, place two crispy crepes on top of each other and cut down the middle, so you have 4 pieces. Stack vertically on a plate and drizzle with béchamel sauce, top with sautéed mushrooms. Serve immediately.
Prep time: Cook time: Total time: Yield: serves 3-4