Courtesy of Sylvia Fountaine, Feasting at Home Blog

Yield: 2-4

Prep time: 10 minutes

Total time: 10 mins. + 50 mins. = 1 hour


spaghetti squash | 1 small, about 2 lbs.

butter | 1 Tbsp

olive oil | 2 Tbsp

onion | 1/2, chopped

sliced mushrooms | 12-16oz, cremini, shittake or chantrelles

garlic cloves | 4-6, finely chopped

fresh, torn sage | 3 Tbsp

salt & pepper | to taste

nutmeg | a generous pinch

grated Roman cheese | 1/4 cup

truffle oil| a drizzle (optional)

toasted pine nuts | optional


  1. Preheat oven to 400 F
  2. Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes – or microwave for 12 minutes.
  3. While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms , turn heat to medium and saute until they begin to release their liquid,about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt and pepper and nutmeg.
  4. Check squash, by piercing with the tip of a sharp knife to see if it’s done.
  5. 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 saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more 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.