Ingredients

The following ingredients have 4 Servings
  • 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
  • Optional: sprinkle of parmesan cheese

Instruction

  • 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 45 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!