Egg Casserole with Spaghetti Squash, Mushrooms, Goat Cheese, and Dill

• Vegetarian
• Gluten free

• Produce

  • 1 lb Button mushrooms or a mix of wild mushrooms, white
  • 1/2 cup Dill, Fresh
  • 6 Garlic cloves
  • 1 Spaghetti squash (2 to 3 pounds, medium

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 Butter, unsalted
  • 1/2 cup Creme fraiche
  • 1 (4-ounce package Goat cheese, fresh

Found on chowhound.com