Spaghetti Squash is one of Mother Nature’s surprises. It’s great for anyone wanting to avoid gluten, but it’s also a great way to get your family to eat more veggies. Smother in some sauce and you can entice the pickiest of eaters!
Preheat your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise, so you have two ovals. Scoop out the seeds and puncture the outside rind with a fork a couple of times. Lightly drizzle olive oil over the inside of the squash, and a light pinch of salt + pepper.
Place the halves cut side down on a lined baking sheet. (The Squash will steam itself in the oven.) Bake for 30 – 40 minutes, for al dente strands. Once the squash is cool enough to touch, use a fork to scrap the spaghetti strands! Start from the outside and work your way inwards. It’s delicious just as a roasted vegetable side dish, but keep reading for a yummy sauce.
Caramelized Onion & Mushroom Spaghetti Squash
While the squash is roasting, in a large skillet over medium high heat add olive oil and onions. Cook until onions begin to become translucent, about 3-5 minutes. Then add the mushrooms, garlic, and rosemary. Continue to cook until onions caramelize and mushrooms brown, about 7-10 more minutes. Add more oil if the onions begin to burn. Wait till the mushrooms are brown to salt + pepper and add kale to the skillet. Now, add the cooked squash strands and toss everything together! Serve warm and top with cheese if desired. Enjoy!