Roasted spaghetti squash with mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 spaghetti squash3 tablespoons coconut oil, divided (or olive oil)6 sage leaves (or 6 tbsp dry)2 cloves garlic8 ounces cremini or button mushrooms¼ cup chopped fresh parsley (or 1/8 cup dried)¼ cup freshly grated parmesan cheese
Pre-heat oven to 400 degrees.
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
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
Nutritional Info 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
Member Reviews