It's that time of year. The time when the squashes take over the grocery store, spilling out of crates all over the sidewalks. You literally have to step over them. So I figured why not do my part for the sake of the squashes and take one home with me? And then sauté it in butter and garlic and truffle oil? We do the deluxe treatment in this house. And then you can still feel good about yourself because you just had a meatless dinner. Claps all around.
Roasted Spaghetti Squash with Mushrooms, Garlic, and Sage
Adapted from Feasting at Home blog
1 small spaghetti squash (about 2½ pounds)
2 tablespoons unsalted butter
2 tablespoons olive oil
½ red onion, chopped
12 ounces sliced cremini mushrooms
6 garlic cloves, finely chopped
3 tablespoons fresh torn sage
1¼ teaspoons sea salt
¼ teaspoon freshly ground black pepper
Generous pinch nutmeg
¼ cup grated Romano or Parmesan cheese
Drizzle truffle oil (optional)
Toasted pine nuts (optional)
Preheat oven to 400°F.
Cut spaghetti squash in half and place open side down on a parchment lined baking sheet. Bake 40 to 50 minutes.
While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2 to 3 minutes. Add mushrooms, turn heat down to medium, and sauté until they begin to release their liquid, about 5 to 7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt, pepper, and nutmeg.
Check squash by piercing with the tip of a sharp knife to see if it's done. When tender, take out of the oven, turn over, and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the sauté pan with the mushrooms and stir to incorporate. Taste for seasoning, and add more salt and pepper if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts.
Makes 4 servings
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