Caramelized Onion Spaghetti Squash
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper to taste
- 1/4 cup olive oil
- 1 cup kale
- 1 2-3 lb. spaghetti squash
- 2 tbsp butter (i used dairy free)
- 2 yellow onions peeled and sliced into longer strips
- 1 1/2 cup mushrooms
- 1/4 tsp rosemary (i used fresh but dried would work too)
- optional: parmesan cheese*
- Carbohydrate 5.07535 g
- Cholesterol 0 mg
- Fat 7.1630000086008 g
- Fiber 1.195 g
- Protein 2.72775 g
- Saturated Fat 0.985100001187598 g
- Serving Size 1 1 Serving (93g)
- Sodium 54.0052864585054 mg
- Sugar 3.88035 g
- Trans Fat 0.339105000232909 g
- Calories 88 calories
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!
