Spaghetti Pie with Pumpkin Wild Mushrooms & Spinach
1 lb. spaghetti
3 Tbsp. Extra Virgin Olive Oil
1 medium Onion, minced (yellow)
2 cloves garlic, minced
2 cups pumpkin, pureed
1 lb. of mixed wild mushrooms, shitake, porcini and morel, cut into small pieces
Kosher Salt and Fresh Ground Pepper
5 oz. Fresh Baby Spinach
3 large organic eggs
1 ½ cup whole milk
3 cups Gruyere Cheese, shredded
1 cup Ricotta Cheese
1 cup Freshly grated Parmigiano-Reggiano Cheese
2 Tbsp. Sage, fresh and finely minced
2 Tsp. Thyme, Fresh
1. Preheat oven to 424 degrees. Tightly wrap the outside of a 9 inch springform pan with foil. Brush the inside of the pan with butter.
2. In a pot of salted boiling water cook the spaghetti until al dente, then drain.
3. In a large skillet, heat 2 tablespoons of the olive oil. Add the garlic and onion on high heat until sizzling. About 1 minute. Add the mushrooms and pumpkin and season with salt and pepper. Keep stirring and lower the heat to medium. Cook about 12 minutes.
4. In a large bowl, beat the eggs, then add the milk. Then add the spaghetti and then the mushroom and pumpkin mixture. Then add the cheeses and herbs. Season with a little salt and pepper. Then scrape into the springform pan and smooth the top. Set the pan onto a baking sheet and bake for about 35 to 40 minutes, until bubbly and the top is golden. Let stand for about 15 minutes. Remove the springform pan and cut into slices and serve.
Serves 8 to 10 people