Preheat oven to 400 degrees. Cut spaghetti squash in half and place open side down on a parchment lined baking sheet. Bake 40-50 minutes.
Heat oil and butter in a large skillet over medium high heat. Saute onions about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 6 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season with salt, pepper, and nutmeg.
When tender, take squash out of the oven, turn over and let it cook slightly. Scoop out seeds. Scoop the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Season with salt and pepper. Stir in most of grated cheese, saving some for garnish. Place in serving bowl, top with remaining cheese and a sprinkling of pine nuts.
from Farm Fresh to You newsletter. Not a kid favorite but very tasty in my opinion. Definitely take the time to add the pine nuts, they add that extra touch to the recipe.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 22.4mg||7 %|
|Sodium 245.1mg||8 %|
|Potassium 677.8mg||18 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 26.1g|
|Protein 10.3g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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