- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.9
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 172.4 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 11.4 g
- Protein: 8.2 g
Roasted spaghetti squash with mushroomsSubmitted by: NOAWESOMEWOME
IntroductionA lighter dish to keep your waistline in check during the holiday season...and all year A lighter dish to keep your waistline in check during the holiday season...and all year
1 spaghetti squash
3 tablespoons coconut oil, divided (or olive oil)
6 sage leaves (or 6 tbsp dry)
2 cloves garlic
8 ounces cremini or button mushrooms
¼ cup chopped fresh parsley (or 1/8 cup dried)
¼ cup freshly grated parmesan cheese
Adapted from http://blissfulbblog.com/blog/2012/11/29/blissful-eats-with-tina-jeffers-roasted-spaghetti-squash-wit.html
Slice a spaghetti squash in half lengthwise. Scoop out the seeds, drizzle with a tablespoon of oil, sprinkle with the sage leaves and season with salt and pepper, then place cut side down on a baking sheet.
Bake the squash for 45 minutes, or until the squash flesh separates easily into strands with a fork.
In a skillet over medium heat, saute 1 tablespoon of oil with the chopped garlic and mushrooms. Cook until the mushrooms begin to brown and release most of their liquid. Add the squash to the pan and continue cooking until heated through. Remove from the heat and toss in the parsley and parmesan. Season with salt and pepper and drizzle with the remaining tablespoon of olive oil.
Serving Size: Makes 4 servings