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!
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.
For more spaghetti squash recipes and ideas…try this Enchilada Stuffed Spaghetti Squash or my favorite… Roasted Spaghetti Squash with Eggplant Puttanesca!
Split the squash in half and place on a parchment-lined baking sheet and roast 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 400 F oven and roast for 40-50 minutes, until tender.
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.
Hope life is treating you kindly this week…
PrintRoasted Spaghetti Squash with mushrooms, garlic and sage
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!
- 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
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 400 F
- Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 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.
- 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 sprinkling of pine nuts.
Keywords: Roasted Spaghetti Squash, Roasted Spaghetti Squash Recipe, spaghetti squash with mushrooms, best spaghetti squash recipe
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.
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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
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Thanks Roger!
OMG…This was delicious! I threw in ground beef for my husband. This is going in my recipe box.
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It was good I will finish it for church tomorrow.SYlvia
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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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So delicious! Thank you Sylvia!
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Really good. my nieces said they didn’t like squash but they tried and said it was delicious. Thanks!
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Great to hear!
Great recipe and tasty
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Thanks Sue!