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Roasted Spaghetti Squash with Sage and Mushroom Sauce

Roasted Spaghetti Squash w Sage and Mushroom Sauce

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Four Methods for Baking the Squash: Quick Overview

  • Oven-Baked In Slices (rings) - Fastest method - Slice and bake on a tray with parchment paper, with olive oil, salt, and pepper. At 425F for about 7-10 minutes.
  • Oven-Baked Whole - Easiest method - the squash will be steamed inside. At 400F for about 40 minutes.
  • Oven-Baked In Halves - Cut Side Down: The result is the same as the whole but faster, the squash will be steamed.
  • Oven-Baked Cut Side Up, The most flavorful. Add oil, salt, and pepper, and bake at 400F for about 25-35m, until golden.

Ingredients

  • 1 Spaghetti Squash or about 2 lbs
  • 3 Tbsp Olive Oil
  • 1 onion chopped
  • 1 lb cremini mushroom mushrooms of choice ( Chanterelle, Maitake or a mix) sliced
  • 1/2 cup white wine or 1/4 cup apple cider vinegar
  • 5 cloves garlic minced
  • 4 leaves fresh sage torn
  • 1 pinch ground nutmeg to taste
  • 2 Tbsp parsley leaves chopped

Method

  1. Preheat oven to 400F
  2. Halve the spaghetti squash and place cut sides down on a lined baking sheet. Bake until tender, about 35-45 minutes.
  3. Heat a skillet over medium-high heat, add the olive oil. Immediately add the onion and cook stirring often until translucent, about 3 minutes. Reduce heat to medium and add the mushrooms and sauté for about 5-6 minutes stirring occasionally. Add garlic and sage and cook for another minute. Add the wine and cook on low simmer until the sauce has thickened, about 3-4m. Season with salt and pepper to taste.
  4. Remove the seeds from the baked squash, then scoop out the flesh.
  5. When ready to eat, add the squash to a plate in the shape of a nest, and cover with the mushroom sauce. Repeat for each plate. Serve topped with a drizzle of olive oil, pine nuts and parsley.

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