A nice side dish during the squash season

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 small Spaghetti Squash ; about 2 lbs
1 tablespoon butter
2 tablespoons olive oil
1/2 onion ; chopped
12 oz crimini mushrooms ; sliced
6 cloves garlic ; finely chopped
3 tablespoons Fresh sage ; torn
1/4 cup Romano Cheese ; grated, (can substitute Parmesan)
pinch nutmet
salt & peppert ; to taste
toasted pine nuts

Servings

INSTRUCTIONS

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.

NOTES

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.

Alert editor

Spaghetti Squash with Mushrooms & Sage

1 small Spaghetti Squash about 2 lbs
1 tablespoon butter 
2 tablespoons olive oil 
1/2  onion chopped
12 oz crimini mushrooms sliced
6 cloves garlic finely chopped
3 tablespoons Fresh sage torn
1/4 cup Romano Cheese grated, (can substitute Parmesan)
 pinch nutmet 
  salt & peppert to taste
  toasted pine nuts

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (414g)
Recipe Makes: 4 Servings

Calories: 247
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 247

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe