friends at the almond eater
with butter and olive oil create this scrumptious Caramelized Onion Spaghetti
Squash. Mixed with kale and mushrooms for a healthy, colorful meal.
WHY THIS SPAGHETTI SQUASH RECIPE IS SO GOOD:
- The recipe itself is vegetarian, but you can
easily omit the cheese to make it vegan, or add meat (like bacon or
sausage) if that’s your thing.
- Minimal ingredients are required — you only
need 6 or so ingredients
- It’s flavored with caramelized onions–aka the
BEST way to eat onions–plus a combination of butter and olive oil
PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins
1 2-3 lb. spaghetti squash
¼ cup olive oil
2 tbsp butter (I used dairy free)
2 yellow onions, peeled and sliced into longer
strips if possible
1½ cup mushrooms
1 cup kale
¼ tsp rosemary (I used fresh, but dried would work
Salt and pepper to taste
Optional: parmesan cheese
Preheat oven to 350°.
Slice squash in half, remove seeds and place on
Brush 2 tbsp olive oil on both sides of the squash
(1 tbsp per half) and then place face down in the oven.
While squash is roasting, melt butter and last 2
tbsp oil over medium-high in a large skillet.
Add onions to skillet, stirring occasionally. After
5 minutes, add mushrooms.
After approximately 10 minutes, the onions should
start to caramelize. If they look like they’re burning at all, add an extra
tablespoon of oil.
Add kale to skillet and continue to stir everything
together until onions turn a nice golden brown color.
After 25 minutes, remove squash from oven and allow
10 or so minutes for it to cool off.
Once slightly cooler, use a fork to remove
“spaghetti” from squash and place in a skillet; add rosemary, salt
and pepper and stir everything together.
10. Add parmesan cheese
if you wish and enjoy!