Caramelized Onion Spaghetti Squash is a delicious and healthy dish that serves as a perfect low-carb alternative to pasta. The roasted spaghetti squash strands, paired with sweet and savory caramelized onions, create a light and flavorful meal. Whether you're following a keto diet or simply looking for a satisfying, vegetable-packed dish, this recipe hits the mark!
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
2 large onions, thinly sliced
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese (optional, for topping)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and remove the seeds.
Drizzle olive oil on the cut sides of the squash and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet.
Roast the squash in the preheated oven for 40-45 minutes, or until tender and easily pierced with a fork. Once roasted, use a fork to scrape the squash flesh into strands.
While the squash is roasting, heat olive oil in a large skillet over medium heat.
Add the onions and sauté for about 10-15 minutes, stirring occasionally, until they become golden and caramelized.
Add the minced garlic to the onions and cook for an additional 2-3 minutes, until fragrant.
Stir in the balsamic vinegar and cook for another minute, allowing the vinegar to reduce and coat the onions.
Toss the roasted spaghetti squash strands with the caramelized onions and garlic mixture. Adjust seasoning with salt and pepper.
Garnish with fresh parsley and top with grated Parmesan cheese, if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator. The caramelized onion spaghetti squash keeps well for up to 3 days. When reheating, I prefer to warm it up in a skillet over low heat to prevent the squash from becoming too soggy. You can also microwave it for a quicker option, but be sure to stir occasionally to heat it evenly.
FAQs
Can I use a different type of squash?
Yes, I can use other types of squash like butternut or acorn squash, though spaghetti squash provides that signature noodle-like texture.
Can I make this recipe in advance?
Absolutely! I often roast the squash and caramelize the onions ahead of time, then store them separately. When I'm ready to serve, I just toss them together and heat them up.
Can I add protein to this dish?
I love adding grilled chicken or shrimp to this recipe for a boost of protein. It makes a perfect complete meal!
Is this recipe keto-friendly?
Yes, this recipe is perfect for a keto diet. Spaghetti squash is low in carbs, and the ingredients in this recipe align well with keto-friendly eating.
Can I skip the Parmesan cheese?
Definitely! I sometimes skip the Parmesan when I want to keep it dairy-free or just prefer a lighter flavor. You could also try a vegan cheese alternative if you'd like.
Conclusion
Caramelized Onion Spaghetti Squash is a versatile, flavorful dish that is perfect for anyone looking for a low-carb, gluten-free, or vegetarian meal. The sweetness of the caramelized onions and the savory depth of balsamic vinegar make this a satisfying and comforting alternative to pasta. Whether I’m serving it as a side dish or enjoying it as a main, this recipe always hits the spot!
Recipe:
Caramelized Onion Spaghetti Squash
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Caramelized Onion Spaghetti Squash is a low-carb, gluten-free alternative to pasta made with roasted spaghetti squash strands and sweet, savory caramelized onions.
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
2 large onions, thinly sliced
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle olive oil on the cut sides of the squash and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet.
- Roast the squash in the preheated oven for 40-45 minutes, or until tender and easily pierced with a fork. Once roasted, use a fork to scrape the squash flesh into strands.
- While the squash is roasting, heat olive oil in a large skillet over medium heat.
- Add the onions and sauté for about 10-15 minutes, stirring occasionally, until they become golden and caramelized.
- Add the minced garlic to the onions and cook for an additional 2-3 minutes, until fragrant.
- Stir in the balsamic vinegar and cook for another minute, allowing the vinegar to reduce and coat the onions.
- Toss the roasted spaghetti squash strands with the caramelized onions and garlic mixture. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and top with grated Parmesan cheese, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat to prevent the squash from becoming too soggy.
This recipe can be made in advance by roasting the squash and caramelizing the onions ahead of time.
Grilled chicken or shrimp can be added for extra protein.
This recipe is keto-friendly and can be made dairy-free by omitting the Parmesan cheese or using a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 5mg
