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
Learn the BEST way to Cooke Spaghetti Squash here! Or follow bellow.
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.
*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!
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- or try Vegan Cheesy Sprinkle!
Top with your favorite protein if you like!
- Baked Chicken Breasts
- Baked Tofu (with 3 Flavorful Marinades)
- Tofu Bacon
- Crispy Tofu
- Salmon with Braised French Lentils
Variations
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!
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
Roasted Spaghetti Squash with mushrooms, garlic and sage
- 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
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
- 1/2 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
- 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!
Instructions
- Preheat oven to 425 F
- 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!
- 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.
- Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
- 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.
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
I made this with what I had in the house, i.e, dried sage and no pine nuts or truffle oil and we loved it!! Every bite. I used a little less oil and added a splash of homemade broth near the end to get up all the yummy brown bits on the bottom of my pan. Thank you Sylvia!!
Great recipe! I had to heat it up a bit with red pepper flakes and heavier seasonings. I skipped the added oil and pine nuts. But so much better than the usual spaghetti squash with marinara recipes – those get old quickly. So glad I found this. Thanks!
Divine! Paired this with a kale salad and bread and it was well received. The sage pairs well with the earthy mushrooms (I used a combination of portobello and crimini) and don’t skimp on the parmesan.
Thank you!
Lovely! I think I’ll make it with a little bit of truffle 🙂
I also made your turmeric-broth-detox-soup and it was wonderful I drank the broth straight and put the rest in canning jars to make your soup. I just can’t thank you enough I feel so much better with just the few recipies I have tried.
Oh that makes me so happy Christie, Im so glad you are enjoying!!!
Omg this is so yummy! I didn’t have fresh sage so I substituted fresh spinach and threw in some steamed asparagus I had. Added a tooth pic of Young Living essential oils, some fresh thyme, Himalayan salt and freshly ground pepper in addition to the other original ingredients. Topped it off with some aged Romano and it was so delish!!!! Thank you so much !
Sounds delicious, like that you made it your own. 🙂
I made this tonight for my VERY picky and health-conscious parents (minus the butter and cheese) and they LOVED it. I did too.
Thanks for the great recipe!
Oh that makes me soon happy! Thanks Guilia! And great to know it’s also good without butter and cheese. Did you add truffle oil?
Not even that because we didn’t have any! This was a very scaled down version and it still tasted great!
thanks – good to know!
Absolutely delicious! Everyone loved it with the exception of my five year old :).
Awesome Jen! Ya… I can see how mushrooms,garlic and sage could be a tough sell for a 5 year old! 🙂
I give up……(delicious)……
Oh for Pete’s Sake…Relish…..not relish….
Making tonight! Sounds delicious…do you eat the sage leaves or are they just for flavor??
I eat them! Thanks I hope you enjoyed this!
This is the second time in two weeks I’ve made the roasted Sketti Squash with Portabellas and Torn Sage. It is so dang good I feel guilty, and then realize of the six ingredients, there is nothing unhealthy. Of course a little truffle oil on top adds to the richness, but the recipe is super easy, the presentation suoer elegant. A nice weekly staple in our home! Thank you Sylvia for sharing your knowledge of meatless deliciousness with us!
Ahhh Thank you so much for sharing…and thrilled you are enjoying it!
Can you use dried sage instead of fresh? And if so, do you have a recommendation as to how much. Thanks so much. Looks delicious!
Truthfully, I haven’t tried it with dried. Give it a shot!
Recipe was awesome!
Delicious, absolutely loved it!!
Yay! so glad!
I was googling for a spaghetti squash recipe and happened upon your blog. This is DIVINE. I just started cooking again after law school – I’ve been eating so much takeout with a move, a new job and finishing up school. I couldn’t wait to make this and made an extra run to the grocery store just to get the sage. I can’t wait to try more of your recipes! Thank you so much for sharing. Just what I needed tonight.
Thanks so much for the feedback, glad you liked the recipe… and happy that you are cooking again!!
This was to die for! The first time I made it I followed your recipe; the second time I tossed is some roasted Kabocha pumpkin and put just a little less mushrooms to give the pumpkin a chance and lots of fried-in-bown-butter sage. Oh. My.
I must ask: WHERE did you get that plate or what is the brand/manufacturer. I would LOVE some on my table!
Thanks Marina, glad you enjoyed it and made the recipe your own!
Plates are made by an amazing ceramicist, Akiko, http://www.akikospottery.com
She’s located in Seattle, but you can purchase online.
Cheers!
Hi, Sylvia, I have shared the link for this recipe on a blog post (via hot link) to announce my new episode of “Late Bloomer.” When I filmed the clip I thought the recipe was from the farm where I get my box. When I wrote the post, I saw that the recipe was yours. I hope you will visit the post and watch my episode and give me a thumbs up. Your pictures are lovely and the dish was delish!
http://www.latebloomershow.com/2015/11/25/growing-winter-squash-spaghetti-pumpkin/
https://youtu.be/tAZn79Hp_eo
Happy Thanksgiving! Kaye
PS I’ll be sure to sign up for your mailing list and I hope you will subscribe to Late Bloomer. I grow my vegetables in my front yard in L.A. and inspire anyone to grow their own food. Thanks! – Kaye
Love it Kaye! Thanks!
Absolutely delicious! This recipe was included in a delivery from Farm Fresh To You, and I decided to give it a try.
So glad you enjoyed!
Oh good!! Yay…glad you liked it!!
This looks absolutely delicious. Word to the wise: If you can’t cut the spaghetti squash in half raw, you can definitely put it in the oven whole. Just stick it all over with a knife so it doesn’t explode (prob. won’t, but better safe than sorry!), and place on a rimmed baking sheet (so it doesn’t roll off). Flip the squash and rotate the pan every 15 minutes and bake for about an hour. Let cool enough for handling, then cut with ease! It definitely saved my fingers and my husband’s hands!
I am definitely going to try this one night this week. I have all of the ingredients ready to go, and fresh sage that needs to be used up!
thinking of this for a pot luck…do you think it would work cold or could it be heated up?
otherwise sounds lovely:0
That’s a good question. I can’t picture this one being served cold, my guess is it would be fine heated up in a baking dish in the oven, although I haven’t tried it. Let me know how it works out …if you do!!
Sage and mushrooms are a divine combo. And that plate your using is so gorgeous!
thanks so much!!
This recipe was amazing. Added pine nuts and the truffle oil at the end. Couldn’t get enough.
Oh yay Paul! Im so glad you enjoyed it!!!
yes! i’ve been in a rut of roasted spaghetti squash, butter, parmigiano and the tiniest pinch of truffle salt (it’s a good kind of stuck, but a rut none the less), and this sounds like the perfect way to branch out with spaghetti squash (:
Yum! This sounds incredible! I love the idea of sage and truffle oil. Sounds like a match made in heaven! Can’t wait to try this gorgeous autumn recipe!
xx Sydney