Spaghetti squash is one of those vegetables I only recently discovered at the farmer's market. This recipe makes a delicious side dish or filling main course by adding things like cooked diced chicken, zucchini and tomatoes. I served my spaghetti squash topped with sliced Herbed Chicken and sprinkled with some fresh parsley.
Spaghetti Squash with Caramelized Onions
Spaghetti Squash with Caramelized Onions
recipe courtesy of The Vegetable Dishes I Can’t Live Without by Mollie Katzen
Extra virgin olive oil
3 pound spaghetti squash
1 tablespoon unsalted butter
1 medium onion, diced
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon dried Herbes de Provence
Freshly ground black pepper, for serving
Preheat the oven to 425ºF. Line a baking sheet with foil and coat lightly with olive oil.
Cut the squash in half lengthwise and remove the seeds by scraping with a spoon. Place the squash halves, cut side down, on the tray and bake in the center of the oven for 35 to 40 minutes, or until soft enough to be fairly easily pierced with a fork. Remove the baking sheet from the oven and turn the temperature down to 375ºF.
When the squash is cool enough to handle, scrape it with a fork to let steam escape, separating the cooked strands. There should be about 5 to 6 cups of cooked strands.
Add a bit more olive oil to the foil-lined baking sheet and spread it around. Arrange the squash strands on the baking sheet in an even layer and return to the oven for 15 minutes.
Meanwhile, place a large skillet over medium heat after about a minute, add 1 tablespoon olive oil and swirl to coat the pan. Melt in the butter, then add the onions. Sauté over medium heat until softened about 5 minutes. Add the garlic, salt and Herbes de Provence; continue cooking and stirring for about 5 minutes, or until the onion is very soft and starting to turn golden.
Add the onion mixture to the squash on the baking sheet, mix everything together with a wooden spoon. Return the baking sheet to the oven, turn the temperature down to 350ºF, and bake, stirring occasionally, for about 30 minutes, or until everything turns deep golden brown.
Serve hot, warm, or at room temperature, topped with freshly ground black pepper.
