Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small (100g) yellow onion, finely diced
  • 1 tbsp fresh sage, chopped
  • 2 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the squash in half lengthwise, scoop out seeds, and rub the interior with 1 tbsp olive oil and salt. Place cut-side down on a baking sheet and roast for 35–45 minutes until the skin yields to a fork.
  2. Let the squash cool for 5 minutes, then use a fork to scrape the interior into long strands. Set the noodles aside in a bowl.
  3. Heat a skillet over medium heat and melt the butter. Add sliced mushrooms and sauté without stirring for 3 minutes until browned. Add diced onion and cook until translucent, then stir in minced garlic and chopped sage for 60 seconds.
  4. Fold in the roasted spaghetti squash strands and stir-fry for 3–5 minutes. Finally, fold in baby spinach until wilted, remove from heat, and stir in Parmesan cheese and black pepper.