Roasted Spaghetti Squash With Mushrooms Garlic And Sage Recipes
ROASTED 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!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 1h
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize with cheese and no pine nuts, Calories 378 calories, Sugar 12 g, Sodium 253.2 mg, Fat 26.2 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 7.5 g, Protein 14.1 g, Cholesterol 30 mg
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
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