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? I’m happy to report that there seems to be 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.
To clarify, “strange” ingredients is sort of a loose term because what one person defines as strange or uncommon another person may define as totally attainable. Most importantly, 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 grocery stores sell it these days. Above all, I want to focus on recipes made with REAL good-for-you ingredients to fuel you throughout your day.
Firstly, 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, and dare I say THE BEST way to eat onions?! Consequently, I’d never roasted spaghetti squash before, and as it turns out, it’s really simple and getting the “spaghetti” out of the squash is weirdly fun and it’s a great way to enjoy a spaghetti-like dish without using actual pasta.
This caramelized onion spaghetti squash should come together in less than an hour, give or take 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, and as for the cheese, it’s completely optional–seriously, your call!
Once the squash is roasted, you’ll take it out of the oven and carefully use a fork to remove the “spaghetti”, then add the spaghetti squash to the skillet with the caramelized onions, making sure to stir everything together. In addition to the onions, the squash will be flavored with a little rosemary and cheese if you opt to use it, plus kale, mushrooms and plenty of salt and pepper. It’s so simple yet so tasty as well!
Now what are you waiting for?! Get CARAMELIZING. If you make this caramelized onion spaghetti squash, make sure to tag @thealmondeater on Instagram so I can see your creation! If you’re looking for more caramelized onion recipes, check out my spinach and caramelized onion dip AND my caramelized onion and parmesan quinoa— both delicious and healthy recipes!Print
Caramelized Onion Spaghetti Squash
Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash recipe, complete with mushrooms!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2
- Category: dinner
- Method: oven
- 1 2-3 lb. spaghetti squash
- 1/4 cup olive oil
- 2 tbsp butter (I used dairy free)
- 2 medium yellow onions, peeled and sliced into longer strips if possible
- 1 1/2 cup mushrooms
- 1 cup kale
- 1/4 tsp rosemary (I used fresh, but dried would work too)
- Salt and pepper to taste
- Optional: sprinkle of 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 45 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!
Keywords: spaghetti squash, vegetarian spaghetti squash, onion spaghetti squash
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!