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.
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 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:
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
Watch How to Make it
Roasted Spaghetti Squash with mushrooms, garlic and sage
- 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
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). 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
Instructions
- Preheat oven to 425 F
- 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.
- 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 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)
- 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).
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
Can’t stop laughing at the comments that start by saying they made the dish but then describe how they altered it to make a completely different recipe 🙂
Well ya, sometimes you just need a little inspiration!
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!
Yum! Good to hear!
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!
Sounds perfect Stacey!
I’m not normally a big fan of spaghetti squash, but this was simple and delicious! Will definitely make again.
Glad you tried this and enjoyed-thanks Susie!
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!
Thanks Mary- glad you gave this a go!
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.
Sorry about this Marti- how did it ruin the chanterelles? Did they overcook?
I agree, Marti.
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!