Roasted Spaghetti Squash with Mushrooms

This delicious spaghetti squash recipe is made with a baked spaghetti squash, savory mushrooms, garlic, and sage-a flavorful, healthy vegetarian dinner! It’s a low-carb, gluten-free meal that feels like a comforting pasta dish, perfect for fall. Keep it vegan or add pecorino cheese.

this recipe!

Here’s one of my favorite spaghetti squash recipes! It is so savory and warm, healthy comfort food for fall.  I love having a bowl of this and calling it dinner- and the recipe makes two perfect servings.  And if you bake the spaghetti squash ahead, it comes together very quickly and easily.

The secret to making the best spaghetti squash is roasting it in a way that doesn’t get overly soggy or watery. I’ll show you a little trick we used in our catering business, to help you get the texure just right!

Baked Spaghetti Squash Ingredients

• Spaghetti Squash (about 2 lbs) – pick a small to medium one.
• Butter or olive oil – for sauteeing the mushrooms
• Onion and garlic– to add savory flavor and depth
• Mushrooms – cremini, shiitakes, king oyster, portobello or chanterelles
• Sage – adds delcious fall flavor, or substitute Italian seasoning
• Salt and Pepper – bring out all the other flavors
• Nutmeg- just a pinch!
• Optional:  I really love pecorino romano cheese here- to add depth and flavor.  (Or use Parmesan), truffle oil and toasted pine nuts

How to Make Spaghetti Squash with Mushrooms and Sage

Step 1: Prep the 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). Scoop out the seeds and place them on a parchment-lined baking sheet, open side down.

Step 2: Bake.  Place in a 425°F oven and roast for 40 -50 minutes, until tender and easily pierceable with a knife.  ***Turn them over with tongs, and bake open side for 5-10 minutes, to dry them out.

Step 3: Scoop out the spaghetti squash strands and set aside.

Step 4: Sauté the mushrooms.  In a skillet, saute the onions, garlic, sage, and mushrooms, season and cook off the liquid.

Step 5: Combine.  Toss in the spaghetti squash, seasoning again with salt and pepper and a drizzle of olive oil. Stir in pecorino cheese; be careful not to over-stir.  To elevate, add a drizzle of truffle oil and toasted pine nuts.

Storage & Meal Prep

Leftovers will keep up to 3 days in the refrigerator in an airtight container. The spaghetti squash can be roasted ahead and stored in the fridge until ready to use!

Serving suggestions

You can serve this as a light vegetarian meal just as it is, with a leafy green salad. Or top with a protein:

1. 1. Baked Chicken Breasts
   2. Baked Tofu
   3. Tofu Bacon
   4. Crispy Tofu

Variations

• Other great cheese options are vegan cheesy sprinkle, gorgonzola cheese or goat cheese!
• Add a pat of butter for rich flavor- my husband loves it this way.
• Add a couple handfuls of wilted spinach or kale to the sauteing mushrooms to bump up the nutrients here!
• If feeling decadent, drizzle a little truffle oil over the top before serving. Delicious!

More Spaghetti Squash Recipes! 

• How to Cook Spaghetti Squash
• Spaghetti Squash with Chard, Walnuts and Chèvre
• 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

xoxoxo

Sylvia

Watch How to Make it

Roasted Spaghetti Squash with mushrooms, garlic and sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 38 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 2 1x
• Category: Main, low carb, paleo, vegan, vegetarian dinner
• Method: stovetop
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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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!

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Ingredients

Units USM Scale 1/2x1x2x

• 1 small spaghetti squash (about 2 lbs). You'll need about 3 cups cooked.
• 1 tablespoon butter ( optional, or use olive oil)
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 12-16 ounces sliced mushrooms - cremini, king oyster, shiitake, or chanterelles
• 4-6 garlic cloves, finely chopped
• 2 tablespoons fresh torn sage ( or sub 1 teaspoon Italian seasoning)
• salt and pepper to taste
• generous pinch nutmeg
• 1/4-1/2 cup grated Pecorino cheese (or sub parmesan)
• Optional additions- toasted pinenuts or truffle oil

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Instructions

1. Preheat oven to 425 F
2. Cut spaghetti squash in half (widthwise), scoop out the seeds,  and place open side down on a parchment-lined baking sheet. Bake 35-45 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry them 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 strands with a fork, then add them to the saute pan with the mushrooms, stirring gently to incorporate. (Do not overstir, or they will break or get too soft)
6. Taste for salt, and add more if necessary. Stir in the pecorino cheese, saving some for garnish. Divide among serving bowls, top with the remaining cheese, and drizzle with truffle oil and sprinkle with pine nuts (optional).

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Notes

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! 

 

Nutrition

• 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