Caramelized Onion Spaghetti Squash

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Kale
  • 1 1/2 cup Mushrooms
  • 1/4 tsp Rosemary
  • 2 lb Spaghetti squash
  • 2 Yellow onions

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 2 tbsp Butter

Found on thealmondeater.com

Description

Ingredients

• 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*

Directions

• 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 theyre 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!