By Chef Shane Chartrand

BC Wine Pairing; BC white blend, Pinot Gris or Pinot Noir

Serves 3 to 4


1 large spaghetti squash
4 large portabella mushrooms
½ red sweet onion
1oz Minced garlic
4oz green beans
1 Bundle lovache
4oz defrosted corn niblets
4oz Olive oil
Salt and pepper
2oz cinnamon
4oz honey (any flavour you enjoy)


Cut the squash in half, remove all the seeds and keep the rest
Rub the squash with cinnamon, salt and pepper to taste and honey
Roast flat side down, otherwise is cooks very inaccurate
Clean out the inside of the squash, be careful to cool down due to steam
Cut the onion into medium sized dice. Cut the beans into segments about ¼ inch
Chop up the lovache rough cut
Chop mushrooms rough squares (you don’t need to remove the black gills, but better to because the colour will affect the presentation)
Now take a medium to large pan and heat up the oil to medium hot heat
Add the vegetables, spaghetti insides, garlic, salt and pepper to taste, and sauté until tender
Once complete, fill the squash with all the vegetables, and enjoy with a few friends

BC Wine Pairing Examples

Nk’Mip Cellars Winemaker’s Dreamcatcher 2021App
Roche Winery Vig Pinot Gris 2021App
Privato Tesoro Pinot Noir 2018App