Meatless Monday: Spaghetti Squash with shallots and cheese casserole

Food friends, we live in a 448 square foot condo. I have to occasionally remind myself of that. I purchased this place nearly five years ago when I was still single. I never imagined that I'd live here with anyone, but it was the best choice for us when Mr. Pickles and I decided to get serious. The economic downturn meant we had to sit tight for a few years until we could at least break even on this cute little place. You'll notice that most of my photo shots are tight right now. It sort of goes with the theme of our Boston condo- tight. Our goal is to sell or rent this place by summer. And Mr. Pickles promised me the kitchen of my dreams in our new home. He keeps his promises, too. I can't wait to be in a bigger space. All of my new kitchen items that I received at my wedding shower are in storage at my parents' house. It's such a bummer but I have no space for anything else in our kitchen. All in all this little condo has been pretty good to me over the past five years. Mr. Pickles did major renovations to improve the space. So as much as I am looking forward to a bigger kitchen, at the present time this one is just fine for me and my blog. And hey, good things come to those who wait, right?

A few days ago as I began to contemplate what to make for Meatless Monday, I realized that we had a spaghetti squash sitting in the fridge for a week now, waiting to be eaten. As I began to research recipes using this mild squash, I knew I would have to get pretty creative in order for my carnivore driven husband to eat it. Folks, let me tell you- I didn't just hit a home run, this dish was an out of the park grand slam! He had TWO helpings! He licked his plate clean practically! Whoo-hoo! He is the best husband ever.

I adore chevre (goat cheese) and I wanted to contrast this soft cheese with a nuttier, more piquant one. I chose manchego over the more commonly known pecorino romano and parmigiano reggiano. Manchego is a sheep's milk cheese like its cousin pecorino romano. Manchego is slightly less salty than pecorino romano and hails from Spain (pecorino romano hails from Italy). My cheese choices paired wonderfully with the lightly carmelized shallots and fresh sage. Let me know if your meat and vegetarian friends alike think this is a home run!

Spaghetti Squash 
1- 3 pound spaghetti squash
2 large or 3 medium shallots, thinly sliced
2 tbsp. olive oil, more for basting squash
2 tablespoons of finely chopped fresh sage
1 tbsp. honey
1/2 tsp. fresh grated nutmeg
1/3 c. shredded manchego
3 oz. chevre
1/4 c. seasoned panko breadcrumbs

Preheat oven to 375 degrees fahrenheit.

Slice the spaghetti squash in half, scoop out the seeds. Brush each half lightly with olive oil, and sprinkle lightly with sea salt and freshly ground pepper. Baked in the oven at 375 degrees for 35-45 minutes, or until squash flesh is tender enough to shred.

While the squash is in the oven, pour 2 tbsp. olive oil into a large skillet. Heat over medium heat. Place shallots in oil, lightly saute until the are golden in color. Add in the sage and honey. Continue to saute for an additional minute. Remove the squash from the oven, and shred into "spaghetti" strands with a fork. Throw out the squash skins.

In a large bowl combine cooked squash flesh, manchego,and shallot mixture. Add grated nutmeg and combine with a wooden spoon. Spray a 8x8 glass pan or round casserole with cooking spray. Add half of the squash mixture in the pan. Dot with half of the chevre. Add the rest of the squash mixture, dot with the rest of the chevre. Sprinkle breadcrumbs on top. Spray the breadcrumbs generously with cooking spray.

Return to the oven under a broiler and cook for 3-5 minutes, or until breadcrumbs are golden in color.

Note: My husband, the vegetable hater, had two helpings. Did I say that already? But he did suggest that next time we should add figs to the dish. I agree- that would be a fabulous addition!

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