We’re big fans of RASA, Mia Rigden’s wellness and nutrition site. When we shared her recipe for Grain-Free Rainbow Pad Thai, it quickly became a go-to in our kitchens. Naturally, when Mia offered to tell us how to make a hearty meal for fall, we were on board! She says, “Spaghetti squash is an excellent fall vegetable and so easy to make! It’s a great alternative to pasta for anyone gluten free of looking to eat less grains.” Read on to recreate her Roasted Spaghetti Squash with Mushrooms and Sage:
Prep Time: 1 hour
1 spaghetti squash
2 cups mixed mushrooms
1 medium onion
1 clove garlic
4-5 leaves of fresh sage
¼ cup + 2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees F. Cut spaghetti squash lengthways and scoop out seeds. Lay on a baking sheet, cut side up, lightly coat with coconut oil, salt and pepper and bake for 45 minutes or until soft.
While the squash is roasting, prepare remaining vegetables. Mince garlic, slice onion and mushrooms. Heat 1-2 tablespoons of coconut oil in a medium-sized sauté pan over a medium heat. Add onions and garlic, and sauté for a few minutes before adding mushrooms. Continue to sauté over a medium heat for about 10 more minutes, stirring occasionally. Add in chopped sage and stir a few more minutes.
When the squash is ready, remove from oven and allow to cool for a few minutes before scooping the “spaghetti” out. Serve in bowls topped with mushroom mixture, a little olive oil, sea salt and fresh pepper. For extra protein, add some chicken or white fish on top.
Note: you should have some leftover spaghetti squash. Add so salads, sautés or soups! Get creative, it’s delicious.