My favorite way to prepare Roasted Spaghetti Squash- sautéd with mushrooms, garlic and sage, dusted with parmesan and pine nuts. Delicious!|

Roasted Spaghetti Squash with Mushrooms, garlic and sage- a flavorful low-carb, gluten-free meal that feels like a comforting pasta dish, perfect for fall! Keep it vegan or add grated Romano cheese! With a Video!

Spaghetti Squash with Mushrooms, Garlic and Sage. |

Clouds come floating into my life, no longer to carry rain or usher storm, but to add color to my sunset sky. — Rabindranath Tagore

Here’s a very simple easy recipe for Roasted Spaghetti Squash with mushrooms, garlic and sage – a flavorful comforting dish, perfect for fall. Keep it vegan or add some grated Romano cheese and toasted pine nuts for extra depth and flavor.

For extra wow, drizzle with a little truffle oil – optional but really delicious. Serve this with roasted chicken, fish or just on its own as a vegan/vegetarian main dish, alongside a salad.

Roasted Spaghetti Squash Video

How to roast a spaghetti squash

Learn the BEST way to Cooke Spaghetti Squash here! Or follow bellow.

spaghetti squash-100-2

Cut the spaghetti squash in half widthwise (as opposed to lengthwise) to keep the spaghetti strands long and intact. (Cutting them lengthwise will make the strands short and shopped up).

Place on a parchment-lined baking sheet and roast, open side down in the oven. (Feel free to do this ahead and keep in the fridge. Alternatively, you can microwave, cut sides down for about 12 minutes.)

spaghetti squash-101-2

Place in a 425 F oven and roast for 35 -50 minutes, until tender and easily pierceable with a knife.

*Then while still in the oven, lay them on their side, and roast 5 more minutes, so steam cooks off and the squash dries out a bit!

spaghetti squash-102-2

Scoop out the seeds with a spoon and then scoop out the squash, setting it aside.

A healthy and delicious recipes for Roasted Spaghetti Squash with Mushrooms, Garlic & Sage--- easy to make and full of flavor. The perfect side dish for fall.

In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a pinch of nutmeg.

Sprinkle with grated Parmesan or Romano cheese if you like- or try Vegan Cheesy Sprinkle!

Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful side dish, perfect for fall. Keep it vegan or add grated Romano cheese|

Top with your favorite protein if you like!

  1. Baked Chicken Breasts
  2. Baked Tofu (with 3 Flavorful Marinades)
  3. Tofu Bacon
  4. Crispy Tofu
  5. Salmon with Braised French Lentils


Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful side dish, perfect for fall. Keep it vegan or add grated Romano cheese|


Other great cheese options are vegan cheesy sprinkle, gorgonzola cheese or goat cheese!

Add wilted spinach or kale to bump up the nutrients here!

If feeling decadent, drizzle a little truffle oil over the top before serving. Delicious!


Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful side dish, perfect for fall. Keep it vegan or add grated Romano cheese|


More Spaghetti Squash Recipes! 




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Roasted Spaghetti Squash with mushrooms, garlic and sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 29 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2-4 1x
  • Category: Main, low carb, paleo, vegan, vegetarian
  • Method: stove top
  • Cuisine: northwest
  • Diet: Vegetarian


Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!


Units Scale
  • 1 small spaghetti squash (about 2 lbs)
  • 1 Tablespoon butter ( optional, or just use olive oil)
  • 2 Tablespoon olive oil
  • 1/2 an onion, chopped
  • 1216 ounces sliced mushrooms – cremini, shiitake or chanterelles
  • 46 garlic cloves, finely chopped
  • 3 Tablespoons fresh torn sage
  • salt and pepper to taste
  • generous pinch nutmeg
  • 1/4 cup grated Romano cheese (or Parmesan) OPTIONAL
  • drizzle truffle oil – optional but delicious, especially if going vegan.
  • toasted pine nuts – optional but delicious!


  1. Preheat oven to 425 F
  2. Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
  3. While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
  4. Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
  5. Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
  6. Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.


Cutting the spaghetti squash in half widthwise (as opposed to lengthwise) will keep the spaghetti strands long and intact. (Cutting them lengthwise will make the strands short and shopped up.)

OR Try this faster method How to cook Spaghetti Squash! 



  • Serving Size: with cheese and no pine nuts
  • Calories: 378
  • Sugar: 12 g
  • Sodium: 253.2 mg
  • Fat: 26.2 g
  • Saturated Fat: 8.7 g
  • Carbohydrates: 30.2 g
  • Fiber: 7.5 g
  • Protein: 14.1 g
  • Cholesterol: 30 mg


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  1. This was delicious! I used crumbled Gorgonzola for the cheese, just a little. It kept well for leftovers the next day. This is a keeper!

  2. I cooked this again last night, but “Veganized” it by using plant-based butter nd olive oil, and PB parmesean cheese. Also added fresh basil, and rosemary and at the end, I added chopped fresh spinach. DELISH!

  3. I’m not normally a big fan of spaghetti squash, but this was simple and delicious! Will definitely make again.

  4. Great dish. I was never a huge fan of spaghetti squash, but this recipe changed my thoughts on using spaghetti squash in my meals. Whatever you do, don’t substitue the mushrooms for plain white mushrooms. The mushroom blend is a must. Thanks for sharing the recipe!

  5. I see many of the people that rated this recipe modified it. I followed the directions and felt I ruined some really nice chanterelle mushrooms. This dish needs some sauce. It was against my judgement to add the mushrooms to the pan after sauteing the onions. I think if i was to do again i would saute the mushrooms until they are nice and brown. Then remove the mushrooms and add your onions to sweat for 4 – 5 mins. Then add garlic and sage and then cook for another 1 min. I would then deglaze the pan with 3/4 cup or so of white wine and cook down to 50% of liquid. At that point I would whisk in couple of tablespoons of cold butter to make a nice sauce then add the mushrooms back to the pan. Season with salt and pepper to taste, Nutmeg optional. Scrape your spaghetti squash directly into a bowl for single serving and then spoon sauce and mushrooms on top. Sprinkle with pecorino romano cheese and some pine nuts. Serve.

  6. I used a bit of white wine to deglaze the pan and a bit of chili flakes. This recipe was wonderful! The perfect fall meal!

  7. This recipe was delicious and easy. I made this without the nutmeg and the truffle oil (because I didn’t have any on hand ); instead added fresh basil along with the sage and it turned out really good. I also baked a whole onion on the pan with the squash instead of sautéing the onions. I sliced the onion and threw into sautéed mix before adding spaghetti squash. Will make again. Would love to try with truffle oil.

  8. Fantastic! I added tons of spinach, toasted walnuts and didn’t have any sage so left that out. The truffle oil and some Maldon salt were the finishing touches that made this dish so incredibly delicious!

  9. So good! I made it as is with baby spinach added at the end. If anything – mine had *too much* flavor but I think I did it on the garlic, sage and nutmeg so will use less next time. Thank you for a great vegan option!

  10. I was going to make this as a side for dinner last night as I already had ground turkey out but I decided to add the turkey to it and make it the main dish. I served it with a kale salad. It was delicious. I didn’t have truffle oil and pine nuts on hand but will add them next time and leave out the turkey. We’re trying to incorporate more veggies, less meat into our diet. I have tried half a dozen of your recipes and they’ve all been good. I appreciate that you provide the nutritional data as well on your recipes.

  11. What is the best way to store and reheat this? We mixed everything together (and loved it!), but am afraid that it won’t stay good for leftovers…and we have tons of leftover!

  12. I made this is dish last night. I put my own spin on it adding additional veggies and herbs. This was my first time preparing this dish and it was an awesome selection. I will totally have this many more times 🙂 Thanks soooo much…

    what did I do different?

    I placed the olive oil and butter in the pan added onions, red and yellow peppers allowed then to get a nice browning then I added fresh basil, rosemary, oregano, blended that in. then I added mushrooms and garlic the aroma was amazing then I added chopped spinach finally adding the squash… awesome

  13. Mine tasted great but looked like a pile of brown mush – not even close to the picture! I microwaved the squash for 7 min then roasted it. Was it too overdone? I have never made spaghetti squash before.

  14. I Just made this vegan style with nutritional yeast for the cheese, and this dish is amazing!!! It’s the perfect fall/winter meal. Definitely making this again.

  15. YUM! Was inspired to make this for lunch today. I made a few modifications to cut down on calories: did not use any butter, olive oil, cheese or pine nuts. Instead I added a hefty amount of spinach, used 1/2 tbsp truffle oil, and added 1/8 cup crushed walnuts in the whole thing. I plugged the ingredients into MyFitnessPal and it ended up being only 172 calories per serving (2 1/2 cups)! It was pretty filling to. Will definitely be making again & might double next time! Makes for a really great light lunch or dinner.

  16. We made this for dinner a couple of days ago and found it so tasty! Followed the recipe as written and will be putting it in regular rotation for vegan dinners. We’ve tried a few of the recipes from Feasting at Home now and are so grateful for this spectacular and trusted source of versatile, delicious meals. Thank you so much for sharing your work so generously. Following you is giving me newfound passion for food and flavours and, really, just making our transition from meat-based to plant-based cooking/eating a truly enjoyable journey. Thanks so much Sylvia!

    1. Thanks so much Brenda- really appreciate this! Glad you are finding the recipes helpful. xoxo

  17. This was delicious, simple and easy! Very easy to make for vegan/GF folks too (many dietary restrictions in my family) without losing flavor. I didn’t have truffle oil and it was still yummy, next time! Also added roasted cherry tomatoes which I mixed with avocado oil, s+p, and a bit of the sage before roasting. I’m curious if this would be good with a bit of white wine in there sautéed mushrooms. Next time (which there will be many more of 😋). Thanks!


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