Roast Spaghetti Squash Pasta
- spaghetti squash - 1 whole
- olive oil - 2 tbsp
- shitake mushrooms - 1 cup
- yellow onion - 1/2 medium
- fresh sage - 3 tbsp
- garlic - 4 cloves
- nutmeg - 1/8 tsp
- butter - 3 tbsp
- parmesan cheese - 1/2 cup
- salt & black pepper - to taste
- Preheat oven to 375 degrees.
- Place whole squash on a sheet-pan and place in oven. Cook for approximately 60 minutes or until the squash is tender when pierced with a knife.
- Pull squash from oven and set aside until cool enough to handle.
- While squash is cooling, slice mushrooms, dice onion and garlic.
- Place large saute pan over medium-high heat and drizzle with olive oil. Add onion and cook until translucent.
- Add mushrooms and garlic to pan and cook until tender. Turn heat to low.
- Cut whole squash in half lengthwise. Scoop out all of the seeds and discard.
- With a fork, scrape the flesh of the squash to produce long spaghetti-like strands.
- Add spaghetti squash strands to pan and return heat to med-high.
- Add sage, nutmeg, and salt & pepper
- Add butter and toss well.
- Turn off heat and then add parmesan cheese. Toss well and serve hot.
- Garnish with some shaved parmesan and a sprig of sage leaves.
Sage, shitake mushrooms, garlic and spaghetti squash…who says healthy food can’t taste good? This is one of those dishes that is just surprisingly tasty!
Spaghetti Squash is one of those versatile vegetables that even the kids will love. It makes a delicious substitute for pasta in many of your favorite recipes.
One word of advice, be sure to use fresh sage when cooking this meal. In most cases you can substitute dried herbs but in this one fresh makes all the difference. And if you are looking for it to be even healthier, you can cut down on the butter. I think that the butter is necessary though and lends a richness to the spaghetti squash while enhancing its flavors.
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