Spaghetti Squash with Checca, Sautéed Wood Ear Mushrooms, and Parmesan Frico

I love using spaghetti squash as a veggie noodle-substitute when I have a craving for homemade sauces (alfredo, pesto or a simple checca) -- roasting the squash is a breeze (carefully cut in half lengthwise, drizzled with olive oil and salt and pepper, face down on a parchment-lined jellyroll pan in a 375°F oven for about an hour!), and it’s a simple enough base that can accommodate more flavorful toppings that round out the meal. Today, I opted to make a diced heirloom tomato checca, topped with sautéed wood ear mushrooms and a crispy homemade parmesan frico. With all the colors of fall, this dish could nearly make a pasta eater out of me!

Heirloom Tomato Checca

5 medium orange heirloom tomatoes, seeded and diced
4 garlic cloves, crushed
½ cup olive oil
salt

Combine ingredients in a non-metal mixing bowl, cover with plastic wrap, and sit at room temperature for at least 2 hours (up to 10).

Parmesan Frico

1 cup finely shredded Parmigiano-Reggiano*

Pre-heat oven to 375°F. Cover a baking sheet with parchment paper. Sprinkle cheese in 3-inch rounds, and gently spread with a fork until flat.  Leave approximately 2 inches between each round.

Bake rounds for 6 to 8 minutes, until crispy and just beginning to color. Use a spatula to gently remove the crisps, and use to garnish checca and wood ear mushroom-covered spaghetti squash. 

Top: Bernie Dexter Jessie Knit Pullover
Skirt: converted from Folter Clothing Vampire Strapless Dress
Belt: Pinup Girl Clothing Faux Leather Belt
Lips: Anastasia Beverly Hills Liquid Lipstick in Sarafine
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown