Roasted Spaghetti Squash with mushrooms, garlic and sage

Discover Roasted Spaghetti Squash with mushrooms, garlic and sage. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 small spaghetti squash (about 2 lbs). You’ll need about 3 cups cooked. ↔ Sustituir
• 1 tablespoon butter ( optional, or use olive oil) ↔ Sustituir
• 2 tablespoons olive oil ↔ Sustituir
• 1 cup onion, chopped ↔ Sustituir
• 12-16 ounces sliced mushrooms – cremini, king oyster, shiitake, or chanterelles ↔ Sustituir
• 4-6 garlic cloves, finely chopped ↔ Sustituir
• 2 tablespoons fresh torn sage ( or sub 1 teaspoon Italian seasoning) ↔ Sustituir
• salt and pepper to taste ↔ Sustituir
• generous pinch nutmeg ↔ Sustituir
• ¼-½ cup grated Pecorino cheese (or sub parmesan) ↔ Sustituir
• Optional additions- toasted pinenuts or truffle oil ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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