Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt. Place the squash, cut side down in a baking dish and add about 1/4 inch of water.
Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
Remove from the oven and use a fork to rake the strands of flesh out of the skin and into a bowl. Set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the onion and sauté until soft and lightly caramelized, 5 to 7 minutes. Add the garlic and continue to sauté for 2 to 3 minutes longer.
Add the spaghetti squash and toss to combine thoroughly. Season to taste with salt and pepper and cook for 2 to 3 minutes to be sure the squash is heated through. Add the parsley and Parmesan and toss again.
Spaghetti Squash with Sauteed Onion and Garlic
Ingredients
Directions
Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt. Place the squash, cut side down in a baking dish and add about 1/4 inch of water.
Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
Remove from the oven and use a fork to rake the strands of flesh out of the skin and into a bowl. Set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the onion and sauté until soft and lightly caramelized, 5 to 7 minutes. Add the garlic and continue to sauté for 2 to 3 minutes longer.
Add the spaghetti squash and toss to combine thoroughly. Season to taste with salt and pepper and cook for 2 to 3 minutes to be sure the squash is heated through. Add the parsley and Parmesan and toss again.
Makes 4 servings