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nd the recipe

ROASTED SPAGHETTI SQUASH WITHMUSHROOMS, GARLIC & SAGEOctober 8, 2015 by Sylvia Fountaine 32 Comments

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Heres a very simple easy recipe for Roasted Spaghetti Squash with mushrooms, garlic and sage

a flavorful side dish perfect for fall. Keep it vegan or add some grated Romano cheese and toasted pine nuts

for extra depth and flavor. For extra wow, drizzle with a little truffle oil optional but really delicious. Serve

this with roasted chicken, fish or just on its own as a vegan/vegetarian main dish, alongside a salad. For

more spaghetti squash recipes and ideastry thisEnchilada Stuffed Spaghetti Squashor my

favorite Roasted Spaghetti Squash with Eggplant Puttanesca!

Split the squash in half and place on a parchment-lined baking sheet.

http://www.feastingathome.com/roasted-spaghetti-squash-with-eggplant-puttanesca/http://www.feastingathome.com/enchilada-stuffed-spaghetti-squash/

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Place in a 400 F oven and roast for 40-50 minutes, until tender.

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Scoop out the seeds with a spoon and then scoop out the squash, setting it aside.

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In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh

sage and season with salt, pepper and a pinch of nutmeg. Sprinkle with grated Parmesan or Romano cheese

if you like. If feeling decadent, drizzle a little truffle oil over the top before serving.

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Serve it right out of the skillet or in a pretty serving dish.

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I love that spaghetti squash can be treated like pasta, and so I tend to think of it in this way.

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Have fun with it and try adding different things into the mix. Toss it with roasted veggies or Italian sausage

and a red sauce. Serve it like spaghetti with homemade meatballs.

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Play up its texture.its fabulous!

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COMMENTS

Sydney | Modern Granolasays

October 8, 2015 at 8:06 am

Yum! This sounds incredible! I love the idea of sage and truffle oil. Sounds like a match

made in heaven! Cant wait to try this gorgeous autumn recipe!

xx Sydney

REPLY

Heather (Delicious Not Gorgeous)says

October 9, 2015 at 11:38 am

yes! ive been in a rut of roasted spaghetti squash, butter, parmigiano and the tiniest pinch

of truffle salt (its a good kind of stuck, but a rut none the less), and this sounds like theperfect way to branch out with spaghetti squash (:

REPLY

Paul says

October 17, 2015 at 5:59 pm

This recipe was amazing. Added pine nuts and the truffle oil at the end. Couldnt get

enough.

REPLY

Sylvia Fountaine saysOctober 18, 2015 at 6:31 am

Oh yay Paul! Im so glad you enjoyed it!!!

http://www.feastingathome.com/roasted-spaghetti-squash-with-mushrooms-garlic-sage/?replytocom=27087#respondhttp://www.feastingathome.com/roasted-spaghetti-squash-with-mushrooms-garlic-sage/?replytocom=25815#respondhttp://deliciousnotgorgeous.blogspot.com/http://www.feastingathome.com/roasted-spaghetti-squash-with-mushrooms-garlic-sage/?replytocom=25692#respondhttp://www.moderngranola.com/

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REPLY

Chantelle | naked cuisinesays

October 27, 2015 at 12:26 pm

Sage and mushrooms are a divine combo. And that plate your using is so gorgeous!

REPLY

Sylvia Fountaine saysOctober 28, 2015 at 9:32 pm

thanks so much!!

REPLY

maryanne says

November 4, 2015 at 12:12 pm

thinking of this for a pot luckdo you think it would work cold or could it be heated up?

otherwise sounds lovely:0

REPLY

Sylvia Fountaine says

November 4, 2015 at 4:38 pm

Thats a good question. I cant picture this one being served cold, my guess is it would

be fine heated up in a baking dish in the oven, although I havent tried it. Let me know

how it works out if you do!!

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J. Hodgesays

November 16, 2015 at 6:22 am

This looks absolutely delicious. Word to the wise: If you cant cut the spaghetti squash inhalf raw, you can definitely put it in the oven whole. Just stick it all over with a knife so it

doesnt explode (prob. wont, but better safe than sorry!), and place on a rimmed baking

sheet (so it doesnt roll off ). Flip the squash and rotate the pan every 15 minutes and bake

for about an hour. Let cool enough for handling, then cut with ease! It definitely saved my

fingers and my husbands hands!

I am definitely going to try this one night this week. I have all of the ingredients ready to

go, and fresh sage that needs to be used up!

REPLY

Denyse Ferrell says

November 17, 2015 at 6:08 pm

Absolutely delicious! This recipe was included in a delivery from Farm Fresh To You, and I

decided to give it a try.

REPLY

Sylvia Fountaine says

November 18, 2015 at 6:04 am

So glad you enjoyed!

REPLY

Sylvia Fountaine saysNovember 20, 2015 at 10:16 am

Oh good!! Yayglad you liked it!!

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REPLY

Kaye Kittrellsays

November 26, 2015 at 9:08 am

Hi, Sylvia, I have shared the link for this recipe on a blog post (via hot link) to announce my

new episode of Late Bloomer. When I filmed the clip I thought the recipe was from the

farm where I get my box. When I wrote the post, I saw that the recipe was yours. I hope you

will visit the post and watch my episode and give me a thumbs up. Your pictures are lovely

and the dish was delish!

http://www.latebloomershow.com/2015/11/25/growing-winter-squash-spaghetti-pumpkin/https://youtu.be/tAZn79Hp_eo

Happy Thanksgiving! Kaye

PS Ill be sure to sign up for your mailing list and I hope you will subscribe to Late Bloomer.

I grow my vegetables in my front yard in L.A. and inspire anyone to grow their own food.

Thanks! Kaye

REPLY

Sylvia Fountaine says

November 26, 2015 at 9:25 am

Love it Kaye! Thanks!

REPLY

marina says

December 6, 2015 at 6:59 am

This was to die for! The first time I made it I followed your recipe; the second time I tossed

is some roasted Kabocha pumpkin and put just a little less mushrooms to give the pumpkin

a chance and lots of fried-in-bown-butter sage. Oh. My.

I must ask: WHERE did you get that plate or what is the brand/manufacturer. I would LOVE

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some on my table!

REPLY

Sylvia Fountaine says

December 6, 2015 at 8:35 am

Thanks Marina, glad you enjoyed it and made the recipe your own!

Plates are made by an amazing ceramicist, Akiko, http://www.akikospottery.com

Shes located in Seattle, but you can purchase online.

Cheers!

REPLY

V says

December 9, 2015 at 5:57 pm

I was googling for a spaghetti squash recipe and happened upon your blog. This is DIVINE.

I just started cooking again after law school Ive been eating so much takeout with a

move, a new job and finishing up school. I couldnt wait to make this and made an extra run

to the grocery store just to get the sage. I cant wait to try more of your recipes! Thank you

so much for sharing. Just what I needed tonight.

REPLY

Sylvia Fountaine says

December 9, 2015 at 8:04 pm

Thanks so much for the feedback, glad you liked the recipe and happy that you are

cooking again!!

REPLY

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Denise Wreden says

January 23, 2016 at 1:44 pm

Delicious, absolutely loved it!!

REPLY

Sylvia Fountaine says

January 23, 2016 at 4:52 pm

Yay! so glad!

REPLY

Penny says

March 13, 2016 at 10:21 am

Recipe was awesome!

REPLY

Harriette Knight says

March 16, 2016 at 4:05 pm

Can you use dried sage instead of fresh? And if so, do you have a recommendation as to how

much. Thanks so much. Looks delicious!

REPLY

Sylvia Fountaine says

March 17, 2016 at 7:34 am

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Truthfully, I havent tried it with dried. Give it a shot!

REPLY

Dough says

April 18, 2016 at 6:55 pm

This is the second time in two weeks Ive made the roasted Sketti Squash with Portabellas

and Torn Sage. It is so dang good I feel guilty, and then realize of the six ingredients, there

is nothing unhealthy. Of course a little truffle oil on top adds to the richness, but the recipe

is super easy, the presentation suoer elegant. A nice weekly staple in our home! Thank you

Sylvia for sharing your knowledge of meatless deliciousness with us!

REPLY

Sylvia Fountaine says

April 19, 2016 at 7:04 am

Ahhh Thank you so much for sharingand thrilled you are enjoying it!

REPLY

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6/8/2016 Roasted Spaghetti Squash with Mushrooms, Garlic & Sage

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