Caramelized Onion Spaghetti Squash
This post may contain affiliate links. Please read our disclosure policy.
Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash. Mixed with kale and mushrooms for a healthy, colorful meal.
Boy oh boy, do I have a recipe for you! If you’ve never tried spaghetti squash, this recipe will walk you through exactly how to make it, and show you a really tasty way to flavor it. Spaghetti squash is a low carb alternative to traditional pasta, and it has a semi neutral taste (in my opinion), so it’s easy to flavor with a variety of spices.
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
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?! Along with that, roasting and eating spaghetti squash is a great way to enjoy a spaghetti-like dish without using actual pasta. This vegetarian spaghetti squash is sure to please ALL eaters!
HOW TO COOK SPAGHETTI SQUASH
FIRST: Slice the spaghetti squash in half length-ways, then brush both sides of it with olive oil and place it cut-side down on a a parchment-lined baking sheet.
Note: 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 lb.—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!
SECOND: Once the squash is roasted, you’ll take it out of the oven and carefully use a fork to remove the “spaghetti”. While the squash is roasting, you should make the caramelized onion mixture. Then, add the cooked 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!
OTHER VEGETARIAN DINNER RECIPES
Caramelized Onion Spaghetti Squash
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Oh my goodness. This dish has my name alllll over it! I love 1) spaghetti squash, 2) caramelized onions (could eat them on their own!) and 3) kale! This is my ideal dinner right here : )
This is absolutely stunning. I am obsessed with caramelized onions I could probably eat a big bowl of them all by themselves. Making this soon!!! xoxo
Ah! It made my heart happy when you said “Giant Eagle” 🙂 I forget when fellow bloggers are near and shop at the same stores I do! Although technically speaking I think mine are just “Giant”, but whatevs.
Isn’t spaghetti squash THE BEST?! I literally feel like I could eat it with anything. This dish looks like the perfect way for me to change up my consumption. Gosh I really just want to live in grocery store sometimes. Can that be possible? << Sorry that was semi-random and completely unfiltered thought to keyboard happening.
Oh this looks so good! I love caramelized onions and mushrooms so this is my kind of meal. The pics are gorg and I LOVE your silver plate too. Where is it from?!
Also, I completely agree with you on the foreign ingredient thing. Nutritional yeast might be foreign to someone who follows a SAD (that’s standard american diet…which is truly SAD, ha!) but to vegetarians and vegans, it’s pretty common. It’s hard to please everyone, le sigh!
Ha! Totally agree about the SAD SAD. *groan*
Erin, you’ve got a good thing going here – from the shrooms to the kale to the rosemary to the caramelized onion and squash – I adore each of these ingredients uniting like this!
I love, love, love spaghetti squash! Last week, we made a unique recipe using spaghetti squash. It was a “Spaghetti” Pie on the blog Simple Roots. Yummy and definitely a must make!
Love spaghetti squash! Caramelized onions are just the flavor bomb too!
I love having my squash covered in salsa and nooch! 😉
yep, food twin. You are mine and i need this in my life. Save me a plate, k?
I wish I had this recipe last week when I had two spaghetti squashes I needed to roast! This looks so delicious. I have been all about spaghetti squash lately and the addition of caramelized onion just won me over!
LOVE and WANT and NEED! Because its proven that spaghetti squash is 1000000 times better with caramelized onions!