This sautéed spaghetti squash recipe is the perfect fall side dish. Mushrooms add some heartiness to the dish, while the onion adds amazing flavor, and then of course- the parm- adds the creamy saltiness everyone loves. For an extra special boost of flavor, I added some Sabatino Tartufi Truffle Zest on top, but don’t worry – the dish is perfectly delicious without this as well!
Here’s how I made it:
Mushroom Spaghetti Squash Sauté:
Ingredients:
1/2 large spaghetti squash
About 10 oz mushrooms of your choice, roughly sliced
1/2 large red onion, sliced very thin
2 tbs olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
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1 glove garlic, minced
1/2 cup water (or broth)
1/2 cup parmesan cheese
red pepper flakes to taste
Sabatino Tartufi Truffle Zest to taste (optional)
Steps:
- Cook your spaghetti squash and let cool enough to handle. For ease, I usually slice my spaghetti squash in half lengthwise, scoop out the seeds inside, place inside down on a microwave-safe plate, and microwave for 8-10 minutes depending on the size of squash. You can also roast your squash at 400 degrees F for about 40 minutes as well.
- While the spaghetti squash is cooling, heat 1 tbs of olive oil in a large pan over medium heat. Add in the red onions and sauté for about 5 minutes or until onions are soft and lightly browned.
- Next, add in the other 1 tbs olive oil, mushrooms, salt, pepper, thyme, oregano, rosemary, and garlic to the pan.
- After a couple minutes of cooking the mushrooms, add in 1/4 cup water (or broth) to the pan, and cook until the mushrooms and onions have absorbed all the water and the mushrooms are softened and browned, about 5 minutes.
- Add the second 1/4 cup of water (or broth) to the pan, along with the spaghetti squash noodles. Toss until all ingredients are well incorporated. Finally, stir in the parmesan cheese and add red pepper flakes and truffle zest (optional) to taste. Enjoy!
