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!
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
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.)
Place in a 425 F oven and roast for 35 -50 minutes, until tender and easily pierceable with a knife.
Scoop out the seeds with a spoon and then scoop out the squash, setting it aside.
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. If feeling decadent, drizzle a little truffle oil over the top before serving.
Serve it right out of the skillet or in a pretty serving dish.
I love that spaghetti squash can be treated like pasta, and so I tend to think of it in this way.
Have fun with it and try adding different things into the mix. Toss it with roasted veggies or Italian sausage and a red sauce. Serve it like spaghetti with homemade meatballs.
You may also like:
- Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries
- Roasted Spaghetti Squash w/ Eggplant Puttanesca
- Enchilada Stuffed Spaghetti Squash
- Stuffed Acorn Squash with Apple, Parsnip and Sage
- BBQ Spaghetti Squash Sliders
xoxo
Roasted Spaghetti Squash with mushrooms, garlic and sage
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 2-4
- Category: Main, low carb, paleo, vegan, vegetarian
- Method: stove top
- Cuisine: northwest
- Diet: Vegetarian
Description
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!
Ingredients
- 1 small spaghetti squash (about 2 lbs)
- 1 Tablespoon butter ( optional, or just use olive oil)
- 2 Tablespoon olive oil
- ½ an onion, chopped
- 12– 16 ounces sliced mushrooms – cremini, shiitake or chanterelles
- 4–6 garlic cloves, finely chopped
- 3 Tablespoons fresh torn sage
- salt and pepper to taste
- generous pinch nutmeg
- ¼ cup grated Romano cheese (or Parmesan) OPTIONAL
- drizzle truffle oil – optional but delicious, especially if going vegan.
- toasted pine nuts – optional but delicious!
Instructions
- Preheat oven to 425 F
- Cut spaghetti squash in half (widthwise) and place open side down on a parchment lined baking sheet. Bake 35 minutes-45 minutes – or microwave for 12 minutes.
- 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. Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
- Check squash, by piercing with the tip of a sharp knife to see if it’s done.
- When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of 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.
Notes
Keywords: Roasted Spaghetti Squash, Roasted Spaghetti Squash Recipe, spaghetti squash with mushrooms, best spaghetti squash recipe
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!
★★★★★
Perfect Abby!
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.
★★★★★
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!
★★★★★
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!
★★★★★
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.
★★★★★
Thanks Cindy!
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!
I’d just refigerate and microwave or bake at 350F.
Simple and delicious! Love the sage, it adds a nice touch.
★★★★★
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
★★★★★
Sounds delicious!
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.
It may have been overcooked. Did the strands hold, or disintegrate?
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.
★★★★★
Awesome, I’m so glad you like this! 🙌
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.
★★★★★
Thanks so much Sarah!!!
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!
Thanks so much Brenda- really appreciate this! Glad you are finding the recipes helpful. xoxo
Looks bland but amazing taste – 5 star
★★★★★
Thanks Roger!
OMG…This was delicious! I threw in ground beef for my husband. This is going in my recipe box.
★★★★★
It was good I will finish it for church tomorrow.SYlvia
★★★★
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!
★★★★★
So delicious! Thank you Sylvia!
★★★★★
Really good. my nieces said they didn’t like squash but they tried and said it was delicious. Thanks!
★★★★★
Great to hear!
Great recipe and tasty
★★★★★
Thanks Sue!