Description
Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash recipe, complete with mushrooms!
Ingredients
Scale
- 1 2-3 lb. spaghetti squash
- 1/4 cup olive oil
- 2 tbsp dairy-free butter
- 2 medium yellow onions, peeled and sliced
- 1 1/2 cup mushrooms
- 1 cup kale
- 1/4 tsp rosemary
- Salt and pepper to taste
- Optional: sprinkle of microbial-rennet parmesan cheese
Instructions
- Preheat: Preheat oven to 350°.
- Prepare Squash: Slice squash in half, remove seeds and place on baking sheet.
- Brush Squash: Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.
- Melt Fat: While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.
- Sauté Onions: Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.
- Caramelize: 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: Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.
- Cool Squash: After 45 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.
- Mix: 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.
- Finish: Add parmesan cheese if you wish and enjoy!
Notes
The larger the squash, the longer it’s going to take to roast. Cheese is optional to make the dish vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 628 kcal
- Sugar: 25 g
- Sodium: 238 mg
- Fat: 43 g
- Saturated Fat: 12 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 13 g
- Protein: 9 g
- Cholesterol: 31 mg
Keywords: spaghetti squash, caramelized onions, vegetarian dinner, low carb pasta alternative