roasted spaghetti squash with mushrooms, garlic and sage

another vegetarian meal that us adults enjoyed for lunch while the kids were away at school.

roasted spaghetti squash with mushrooms, garlic and sage
makes 4 servings

1 small spaghetti squash
1 tbsp butter
2 tbsp olive oil
1/2 onion, chopped
12-16 oz sliced mushrooms (cremini, shiittake, buttons)
4-6 garlic cloves, finely chopped
3 tbsp fresh torn sage
salt and pepper, to taste
generous pinch nutmeg
1/4 cup grated Romano or Parmesan cheese
toasted pine nuts

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and scoop out seeds. Brush with olive oil and sprinkle with salt. Place facedown on a baking sheet and bake for 45 mins. (or microwave for 12 mins)

While squash cooks, heat oil and butter in a large skillet over medium high heat. Saute onions until just tender, 2-3 mins. Add mushrooms turn heat to medium and saute until they begin to release their liquid, about 5-7 mins. Add garlic and sage and continue cooking until mushrooms brown, about 4 mins.

Season generously with salt and pepper and nutmeg.

Check squash by piercing with the tip of a sharp knife to see if done.

When tender, take out of the oven turn over and let cool. When cool enough to handle, scoop out the spaghetti squash into the saute pan with the mushrooms and stir to combine. Taste for salt and add more if necessary. Stir in most of the grated cheese, saving some for garnish.

Place in a serving bowl, top with remaining cheese and sprinkling of pine nuts.