Roasted Spaghetti Squash With Mushrooms Garlic And Sage Food

ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE

Roasted Spaghetti Squash with mushrooms, garlic and sage image

Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 1h

Number Of Ingredients 12

Ingredients

1 small spaghetti squash (about 2 lbs)
1 Tablespoon butter ( optional, or just use olive oil)
2 Tablespoon olive oil
½ an onion, chopped
12- 16 ounces sliced mushrooms - cremini, shiitake or chanterelles
4-6 garlic cloves, finely chopped
3 Tablespoons fresh torn sage
salt and pepper to taste
generous pinch nutmeg
¼ cup grated Romano cheese (or Parmesan) OPTIONAL
drizzle truffle oil - optional but delicious, especially if going vegan.
toasted pine nuts - optional but delicious!

Steps:

Preheat oven to 425 F
Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.

Nutrition Facts : ServingSize with cheese and no pine nuts, Calories 378 calories, Sugar 12 g, Sodium 253.2 mg, Fat 26.2 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 7.5 g, Protein 14.1 g, Cholesterol 30 mg

LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM

Low Carb Baked Spaghetti Squash With Garlic Sage Cream image

A few simple ingredients transform this mild tasting vegetable into a memorable side dish. My whole family loves this, even kids and at only 2 grams of carbs per serving it is a great dish to beat back the pasta craving! It tastes alot like spaghetti alfredo. I usually serve this with grilled chicken. My girlfriend passed this recipe on to me, I have no idea where it came from. If you are watching carbs it has a net carb count of only 2 grams per serving. For those doing Atkins, use the heavy cream, for those on SBD use milk and add a wee bit of thickener if needed. I hope you enjoy it as much as we do!

Provided by Leslie

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs spaghetti squash
3/4 cup heavy cream
1 garlic clove, pushed through a press
3 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage
1/4 cup parmesan cheese
salt and pepper

Steps:

Pre-heat oven to 400°F.
Prick squash in several places and bake 45 min until tender.
Allow to cool slightly, cut in 1/2 and scoop out seeds.
Pull out squash strands from each side with a fork.
Transfer to a warm bowl.
While squash is baking: Heat cream, garlic and sage in pan over med. heat.
Cook 10 min until cream is thick enough to coat the back of a spoon.
Pour sauce over squash, toss lightly until combined.
Add salt and pepper to taste, sprinkle with parmesan cheese.
Serve immediately.

Nutrition Facts : Calories 181.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 44.4, Sodium 107.3, Carbohydrate 14.4, Fiber 0.1, Sugar 0.1, Protein 3.5

SQUASH, MUSHROOM & SAGE PASTA

Squash, mushroom & sage pasta image

Get some earthy flavours going - use whichever pasta shapes you have to hand

Provided by Good Food team

Time 30m

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
half a butternut squash , peeled and cubed (about 300g/10oz peeled weight)
2 garlic cloves , chopped
few sage leaves, roughly chopped
140g mushroom , sliced
175g pasta , any shape
1 tbsp grated parmesan

Steps:

Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.

Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium

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In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
Wash the spaghetti squash under water and dry it. Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.
Take the squash out of the oven and let it cool to room temperature for about 15 minutes. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.

Roasted Spaghetti Squash With Mushrooms Garlic And Sage Food

ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE

Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!

LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM

SQUASH, MUSHROOM & SAGE PASTA

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