Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash. Mixed with kale and mushrooms for a healthy, colorful meal.
FRIDAY, hi how are you? Thank you to everyone who responded to my new site design this past Monday and who kindly answered the questions at the end of my post—I truly appreciated all the responses. But, the giveaway winner is…..
Janelle @ Wholly Healthy
Congrats! I’ll be emailing you later today so you can claim your gift card.
What I really wanted to find out from the “survey” is if we’re all on the same page here, and it looks like we mostly are. There’s a general consensus that, when it comes to recipes, you (or maybe I should say “we”) are looking for:
1) Recipes with minimal ingredients. The fewer the ingredients, the more likely you are to make a recipe.
2) Recipes with attainable ingredients. If a recipe calls for strange ingredients, you probably won’t make it.
Now, with that said, “strange” ingredients is sort of a loose term, in my opinion. What one person defines as strange or uncommon another person may define as totally attainable. I’m going to do my best to stick to simple recipes that use common ingredients and require 30 minutes or less. That said, this is a HEALTHY food blog, so a recipe may call for coconut flour instead of whole wheat flour because I’m trying to healthify (<<not a word but should be) a recipe for you. Plus, I kind of love coconut flour and, from what I’ve seen, most Giant Eagle stores sell it these days.
Phew, now that we got THAT out of the way, are you following me on SnapChat? I think I have maybe 10 followers (like, not joking), so FOLLOW ME: thealmondeater. I’ve decided that I really like it and it doesn’t overwhelm me the way I thought it would because it’s A) easy to navigate and B) doesn’t require a ton of thinking/filters/time, which I love.
Before this post gets any longer, can we PLEASE talk about caramelized onions? Have I professed my love for them before? Maybe, but I’m going to do it again. Gahhhh—they’re just…. perfect. Perhaps—dare I say—THE BEST way to eat onions. If I’m being honest, I’d never roasted spaghetti squash before. Turns out, it’s really simple and getting the “spaghetti” out of the squash is weirdly fun.
This meal should come together in around 30 minutes, but it may be more like 35 depending on the size of your squash. The larger the squash, the longer it’s going to take to roast. Mine was not very big—maybe 2-3 lbs—and it fed both my brother and I, so you definitely don’t need anything too too big.
Now what are you waiting for?! Get CARAMELIZING.
- 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 too)
- Salt and pepper to taste
- Optional: parmesan cheese*
- Preheat oven to 350°.
- Slice squash in half, remove seeds and place on baking sheet.
- 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.
- Add parmesan cheese if you wish and enjoy!
Q: Have you roasted spaghetti squash? What’s your favorite way to eat it? <<I have another squash waiting to be roasted, so I want to know!