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Ingredients
Scale
- 1 spaghetti squash (2–3 lbs)
- 1/4 cup olive oil
- 2 tbsp butter (dairy-free if preferred)
- 2 medium yellow onions, peeled and sliced
- 1½ cups mushrooms, sliced
- 1 cup kale, chopped
- 1/4 tsp fresh rosemary (or dried)
- Salt and pepper, to taste
- Optional: sprinkle of parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C) and slice the squash in half.
- Scoop out seeds and place cut-side down on a baking sheet.
- Drizzle olive oil over the cut side of the squash.
- Roast the squash for about 45 minutes until tender.
- In a skillet, melt butter and olive oil, then add sliced onions and cook until sweet.
- Stir in sliced mushrooms and cook until caramelized.
- Add chopped kale and stir, allowing flavors to meld.
- Scrape the roasted squash strands into the skillet.
- Season with rosemary, salt, and pepper before serving.
Notes
Slice onions uniformly for even cooking.
Stir regularly while caramelizing to prevent burning.
Use pre-chopped vegetables for a quicker prep.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Vegetarian
- Method: Roasting & Sautéing
- Cuisine: American
Nutrition
- Calories: 205
- Sugar: 3
- Sodium: 180
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 4
- Protein: 4
- Cholesterol: 10