Caramelized Onion Spaghetti Squash Casserole Recipe 395

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE

Steps:

• 1. Preheat the oven to 400°F, line a baking sheet with baking paper and grease a 8x8 casserole dish with olive oil. 2. Cut spaghetti squash in half lengthwise, scoop out seeds, season with olive oil, salt and pepper and place cut-side down on the prepared baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While squash is baking, prepare caramelized onions and mushrooms. Heat olive oil in a frying pan over medium-high heat, add onions and mushrooms. Lower the temperature to medium and cook onions and mushrooms until beginning to brown, about 10 minutes, stirring occasionally to prevent burning. Add broth, wine or water to the pan and using a flat edged wooden spoon "scrape" the bottom of the pan to pick up the brown bits. Cook onions and mushrooms for 8-10 minutes more, until there is no more liquid in the pan. 4. Remove squash from the oven, scoop out flesh and place in the prepared casserole dish. Stir in caramelized onions, mushrooms, tomato sauce, garlic powder, whisked eggs and season with ½ teaspoon salt and ½ teaspoon pepper. Mix everything together until you can no longer see eggs. 5. Bake uncovered at 400°F for 1 hour, until the top of the casserole has formed a golden crust that is brown around the edges. Let rest for 10 minutes before serving. For more recipes with Spaghetti Squash click here.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE RECIPE - (3.9/5)

Steps:

• 1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan. 4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce and garlic powder. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. 5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.

CARAMELIZED ONION & BACON SPAGHETTI SQUASH

Steps:

• Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
• Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
• While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
• Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
• Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.

CARAMELIZED SQUASH & ONION

Steps:

• Slice onion into medium-sized pieces.
• Slice squash into rounds.
• Cut ends off snap peas (if necessary).
• Melt butter in pan and add vegetables and seasoning.
• Cook over med-low heat stirring periodically and covering pan in between to soften veggies.
• Cook until very tender and light to medium brown (squash pieces will begin to fall apart).
• Serve warm and enjoy!