Creeach Fam Recipes

Caramelized Onion Spaghetti Squash

2 servings


10 minutes

active time

35 minutes

total time


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


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!


Serving Size



628 kcal

Total Fat

43 g

Saturated Fat

12 g

Unsaturated Fat


Trans Fat



31 mg


238 mg

Total Carbohydrate

63 g

Dietary Fiber

13 g

Total Sugars

25 g


9 g

2 servings


10 minutes

active time

35 minutes

total time
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