Roasted Spaghetti Squash with Mushrooms, Garlic & Sage
Ingredients
The squash
The sauté
-
1
Tablespoon
butter
-
2
Tablespoon
olive oil
-
½
an onion
chopped
-
12–16
ounces
sliced mushrooms (cremini, shiitake, or chanterelles)
-
4–6
cloves
garlic (finely chopped)
-
3
Tablespoon
fresh torn sage
-
to taste
salt
-
to taste
pepper
-
a generous pinch
nutmeg
-
¼
cup
grated Romano cheese (or Parmesan, optional)
-
to drizzle
truffle oil (optional)
-
to taste
toasted pine nuts (optional)
Instructions
- Preheat the oven to 425°F.
- Cut the spaghetti squash in half widthwise and place it open side down on a parchment-lined baking sheet.
- Bake for 30-40 minutes until knife-tender, then turn on their side and roast for an additional 5-10 minutes.
- While the squash is baking, heat the oil and butter in a large skillet over medium-high heat.
- Sauté the onions for 2-3 minutes until just tender, then add the mushrooms and cook until they release their liquid (about 5-7 minutes).
- Add garlic and sage, continuing to cook until the mushrooms brown (about 4 minutes).
- Season with salt, pepper, and nutmeg, and deglaze the pan with a little wine if desired.
- Scoop out the seeds from the squash and add the strands to the skillet with the mushrooms, stirring to incorporate.
- Taste for seasoning and stir in most of the grated cheese, reserving some for garnish.
- Serve in a bowl, topped with remaining cheese, a drizzle of truffle oil, and a sprinkling of pine nuts.
Nutrition Facts (estimated)
Servings
2-4
Calories
378
Total fat
26.2g
Total carbohydrates
30.2g
Total protein
14.1g
Sodium
253.2mg
Cholesterol
30mg
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