Caramelized Onion Spaghetti Squash

  • 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
  1. Preheat oven to 350°.
  2. Slice squash in half, remove seeds and place on baking sheet.
  3. Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.
  4. While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.
  5. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.
  6. 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.
  7. Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.
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