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
Units
Scale
- 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
