Roasted Spaghetti Squash with Mushrooms, Garlic and Sage
Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavourful low-carb, gluten-free meal that feels like a comforting pasta dish, perfect for winter.
This recipe serves 2-4
Equipment: oven, chopping board, large chefs knife, large frying pan, large spoon, wooden spoon
Prep Time: 1 hour
INGREDIENTS:
- 1 small spaghetti squash (about 2 lbs)
- 1 Tablespoon plant based butter ( optional, or just use more olive oil)
- 2 Tablespoon olive oil
- ½ 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
- drizzle truffle oil – optional but delicious, especially if going vegan.
- toasted pine nuts – optional but delicious!
METHOD:
Preheat oven to 400 F
Cut spaghetti squash in half (either way) and place open side down on a parchment-lined baking sheet. Bake 40 minutes-50 minutes
While squash is baking, heat oil and butter in a large frying pan over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and sauté 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.
Check squash, by piercing with the tip of a sharp knife to see if it’s done.
When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the sauté pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts.