This simple spaghetti squash pasta dish is made with roasted spaghetti squash, cremini mushrooms, sage and cherry tomatoes. The best part is that this dish is suitable for vegan, gluten-free and paleo diets. You can add a little parmesan cheese/ nutritional yeast on the top to make it more tempting.
Pasta is one of the most favourite dinner options not just in Italy but in North America too. Pasta is easy to cook and prepare and can be made in many different ways using different cooking techniques. This pasta recipe is made with spaghetti squash which when roasted and prepared then resembles spaghetti pasta.
I am trying to reduce my carb intake and more plant-based diet at the same time. There are many light breakfast and lunch options,but dinner options are a kind of limited.
When It comes to winter squash then I usually love acorn and butternut squash,I love using them in different curries, baked/roasted and even in soup.But spaghetti squash is quite suitable for the low-carb pasta dish. I like the tender texture and mild flavour of spaghetti squash, which makes it quite suitable for pasta dishes.
This roasted spaghetti squash pasta dish is very simple and requires very basic pasta ingredients. I have used onions,mushrooms, and tomatoes; but you can add any of your favourite vegetables to it. I have also used fresh sage for flavour and taste, you can also go for any dry or fresh herbs of your choice. This simple winter spaghetti squash dish is light, savoury and perfect for autumn/fall season.
This pasta dish is suitable for weeknight dinners, if you find this too light then you can pair it with your favourite type of protein or garlic bread. You can also pair it with a light thin crust pizza on pizza night.
Preheat your oven to 375°F, prick the squash all over with the tines of a fork or knife.Place on a rimmed baking sheet, and put the squash on its side in the preheated oven.
Bake for about 50 minutes-1 hour, or until soft to the touch. Turn once mid-baking (after 25-30 minutes).Remove from the oven.
Let it cool for about 10 minutes (until cool enough to handle) before slicing. Slice it horizontally, and scoop out the seeds and pulp.Separate strands with a fork and keep it aside. ( you can keep the prepared spaghetti squash in refrigerator for up to 24 hrs)
Heat olive oil in a skillet or heavy bottomed pan over medium-high heat. Add onions and saute until just tender. Add mushrooms and stir, reduce the heat to medium and let it cook until mushrooms begin to release its juices.
Now add garlic and sage leaves; continue cooking until mushrooms are completely cooked.
Season with salt and pepper and mix well.
Now add prepared spaghetti squash and cherry tomatoes, combine gently until everything is well incorporated. Taste for salt and pepper and add more if required.
Transfer the pasta to serving bowl and garnish with dry herbs and toasted nuts. Serve immediately.