Truffled Spaghetti Squash


I found some beautiful spaghetti squash at Super Fresh Market in Santo Domingo. You don’t always find variety here, so this was a great novelty! It’s all about the little things in life!


Truffled Spaghetti Squash with Mushrooms

Here is a really easy  recipe you can make for meatless monday or whenver you are in the mood for a light fare.

  • 1 spaghetti squash
  • 1tbsp olive oil
  • 1 tbsp butter
  • 1 small onion chopped
  • 16oz mushrooms sliced
  • 4 garlics minced
  • 1/4 cup of ribboned sage
  • 1/4 cup of dry white wine
  • 1/3 cup grated parmesan cheese
  • white truffle oil

Heat oven to 400f. Cut spaghetti squash lengthwise.  Place flesh side down on wax paper on baking sheet. Bake approximately 45 minutes or until soft. ( You can also soften the spaghetti squash by piercing it with a fork and in putting in the microwave on high for 12 minutes. When done, you cut lengthwinse.)

Remove fibers and seeds. With a fork, shred the flesh of the spaghetti squash. it should look like a noodle.

Heat up a pan. Put in olive oil and butter. When hot, add onions. Cook until onions are translucent (about 3-5 minutes).  Add mushrooms. Cook until mushrooms soften a bit. Add garlic and sage. Sauté for about 30 seconds. Next add in the wine. Mix well. When mushrooms have a nice golden color and the wine has reduced a bit, lower heat, add cheese. When it is mixed in well, turn off heat, drizzle (who are we kidding..POUR) White truffle oil. Serve!

*note: you need to salt pepper as you go along.

** It makes a great side dish as well.





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