Caramelized Onion & Mushroom Spaghetti Squash

by Nanci


Serves: 2


  • 1 2-3 lb. spaghetti squash
  • ¼ cup olive oil
  • 2 tbsp clarified butter/ ghee
  • 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*


  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.
  8. After 25 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.
  9. 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.
  10. Add parmesan cheese if you wish and enjoy!

NOTES*I didn’t use cheese, but feel free to add it–I’m sure it would be delicious!Recipe by  The Almond Eater

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