Roasted Spaghetti Squash with Mushrooms, Garlic and Sage Recipe
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!
How to Make the Best Roasted Spaghetti Squash with Mushrooms, Garlic and Sage
This roasted spaghetti squash with mushrooms, garlic, and sage is the perfect fall comfort food that satisfies your pasta cravings without the carbs. The natural “noodles” of spaghetti squash provide a wonderful base for the earthy, aromatic mushroom mixture, creating a dish that’s both healthy and incredibly satisfying.
The key to this recipe is properly roasting the spaghetti squash until it’s knife-tender, then allowing it to dry out slightly so the strands don’t become mushy. The combination of sage, garlic, and nutmeg creates a warm, herbaceous flavor that pairs beautifully with whatever mushroom variety you choose—cremini for everyday ease, or chanterelles when you want something special.
Whether you keep it vegan with just olive oil or add the butter and Pecorino for extra richness, this dish comes together in about an hour and makes for an elegant yet simple weeknight dinner. A drizzle of truffle oil and some toasted pine nuts take it over the top for a restaurant-quality meal at home.
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!
Ingredients
Main Ingredients
Seasonings and Toppings
Instructions
Roasting the Squash
- 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.
Making the Mushroom Mixture
- While squash is baking, heat oil and butter in a large skillet over medium-high heat. Saute 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.
Combining and Serving
- 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
- You'll need about 3 cups cooked spaghetti squash for this recipe.
- For a vegan version, skip the butter and cheese or use vegan alternatives.
- You can use 12-16 ounces of mushrooms depending on how mushroom-forward you want the dish.
