1 spaghetti squash
1 head garlic
1/4 cup olive oil
2 cups bread crumbs
1 cup milk
1/4 cup roasted pine nuts
2 eggs, beaten
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped flat-leaf parsley
5 to 6 Yukon Gold potatoes, boiled, but not peeled
1/4 cup melted butter
1/2 cup smooth goat cheese
1 cup 35-percent whipping cream
Salt and freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cups sliced mushrooms
6 cups wild mushrooms
4 cloves garlic, minced
1 cup dried du puy lentils (green), cooked
Fried shallots, for garnish
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