Looking for a delicious and healthy pasta alternative? You’ve gotta try this hearty pasta dish, that doesn’t cause a post meal “carb coma”! This roasted spaghetti squash recipe will satisfy you and leave you feeling light, so you’ll have the energy you need for this busy time of year!
Roasted Spaghetti Squash with Mushrooms
- 1 spaghetti squash
- 2 tablespoons olive oil, divided
- 6 sage leaves
- 1 clove garlic
- 8 ounces crimini or button mushrooms
- ¼ cup chopped fresh parsley
- ¼ cup freshly grated parmesan cheese (optional)
- Pre-heat oven to 400 degrees.
- Slice a spaghetti squash in half lengthwise. Scoop out the seeds, drizzle with a tablespoon of olive oil, sprinkle with the sage leaves and season with salt and pepper, then place cut side down on a baking sheet.
- Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork.
- In a skillet over medium heat, sauté 1 tablespoon of olive 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.
Makes 8 servings.
Nutrition Facts Per Serving: Calories 108 Total Fat 5g Cholesterol 0mg Sodium 41mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 1g Protein 2g Vitamin A 5% Vitamin C 12% Calcium 6% Iron 6%