Imagine twirling your fork into a plate of "pasta" that's not pasta at all, but a nutritious, low-carb vegetable that looks and feels just like spaghetti! This Spaghetti Squash with Mushrooms and Sage recipe is about to revolutionize your dinner routine, offering a delectable Italian-inspired dish that's both healthy and incredibly satisfying. Whether you're a health-conscious foodie or simply looking to try something new, this recipe will transport your taste buds to a world of flavor without the guilt.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to remove the seeds and stringy pulp from the center of each squash half.
- Drizzle the inside of the squash halves with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time may vary slightly depending on the size of your squash.
- While the squash is roasting, prepare the mushrooms. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- Sprinkle chopped fresh sage over the mushrooms and season with salt and pepper. Remove from heat and set aside.
- Once the squash is done, remove it from the oven and let it cool for 5 minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- Transfer the squash strands to a serving platter, top with the sautéed mushrooms and sage, and sprinkle generously with grated Parmesan cheese.
- Serve immediately while warm, garnishing with additional fresh sage leaves if desired.
Tips
- Choose the Right Squash: Select a spaghetti squash that feels heavy for its size and has a firm, uniform color without soft spots.
- Cutting Technique: Use a sharp, sturdy knife and carefully cut the squash lengthwise. If it's too tough, microwave the whole squash for 2-3 minutes to soften it slightly.
- Moisture Control: After roasting, let the squash cool for a few minutes and use a fork to create strands. If the squash seems watery, pat the strands with a paper towel to remove excess moisture.
- Enhance the Flavor: Don't be afraid to experiment with different herbs and seasonings. Fresh thyme or rosemary can be great alternatives to sage.
- Serving Suggestion: For extra richness, consider adding a drizzle of brown butter or a sprinkle of toasted pine nuts on top of the final dish.
- Storage Tip: Leftover spaghetti squash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to prevent it from becoming mushy.
Nutrition Facts
Calories: 359kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 6mg
