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Roasted Spaghetti Squash with Shiitake Mushrooms and Sage


½ large spaghetti squash, cut in half and seeded
1 tablespoon butter
1 tablespoon olive oil
1 large leek, trimmed and sliced in half moons
1 cup sliced shiitake mushrooms
4 garlic cloves, minced
¼ cup fresh torn sage leaves
Salt and pepper to taste
Generous pinch nutmeg
¼ cup grated Romano cheese (or Parmesan)


  1. Preheat oven to 450°F. Place flesh side down on a parchment lined baking sheet. Bake 25-35 minutes, or until tender. Check squash, by piercing with the tip of a sharp knife to see if it’s done. When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle.
  2. While squash is cooling, heat oil and butter in a large skillet over medium high heat. Sauté leek until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and sauté 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.
  3. Using a fork scrape out the spaghetti squash into the sauté pan with the mushrooms and toss to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Turn off heat and serve. Garnish with remaining cheese.