Roasted Spaghetti Squash with Sage and Mushroom Marinara

Directions

1. Preheat oven to 350 degrees. Cut spaghetti squash in half and lay in the bottom of a large baking dish. Pour enough water into the baking dish to cover the bottom and place it into the hot oven until soft - 30 to 40 minutes.
2. Heat the Fustini&rsquo,s Sage and Wild Mushroom olive oil in a large pot over medium heat. When hot, add the mushrooms and cook over medium heat until all moisture is gone and the mushrooms are browned - 8 to 10 minutes. Add the shallot and garlic, stir and sauté, for 30 seconds. Add the tomatoes, brown sugar Fustini&rsquo,s balsamic, and dried oregano. Bring to a simmer over low heat and cook until the tomatoes start to break down - 15 to 20 minutes - stirring to crush the tomatoes as they cook.
3. Heat the Fustini&rsquo,s SELECT olive oil in a sauté, pan over medium-low heat. Once the olive oil is hot but not smoking. Add the sage leaves and fry for 1 minute. Remove to drain on paper towels and reserve.
4. Once the spaghetti squash is softened, remove from the oven. Carefully turn it over, exposing the cooked insides. Using a fork, remove the pulp of the squash by scraping the sides and creating a spaghetti-like squash. Toss the squash with enough sauce to coat. Divide between serving plates, sprinkle with parmesan cheese and garnish with fried sage leaves and a drizzle of the Fustini&rsquo,s Sage and Wild Mushroom olive oil.