French Onion Spaghetti Squash Recipe | Yummly

By drinkfairy

Ingredients

• 3 1/2 – 4 pounds spaghetti squash (ideally from two smaller squash and yields 5-6 cups of strands)
• 3 tablespoons canola or olive oil
• 1 large sweet onion, cut across through the root end and each half cut thinly into sliced moons
• 1 cup low-sodium beef broth
• 1 tablespoon fresh thyme leaves, chopped
• 2 cups shredded Gruyère cheese
• 1/4 – 1/2 cup dried crispy onions (such as Lars Own)
• kosher salt and coarse ground black pepper

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

Preheat the oven to 400 °F. Poke several holes into the spaghetti squash with a knife and bake for 40-45 minutes – or more depending on the size. The shell should be blistered in spots and feel tender to the touch. Remove from the oven and let cool enough to handle; slice open lengthwise and scrape the flesh with a fork into spaghetti-like strands and discarding the center seeds and tough fibers.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft and golden, about 20 minutes. Add the beef broth and give a stir to release any browned bits. Add the spaghetti squash and thyme and increase heat to medium-high and let the liquid reduce by half, about 2-3 minutes, and stirring to combine the spaghetti squash with the onion/broth mixture. Season generously with salt and pepper.
Divide the spaghetti squash mixture between four soup crocks or add to an 8×8 or 11×7 baking dish. If using crocks, add ½ cup cheese to each crock and all of the cheese if using a baking dish.
Preheat the oven to broil and place the crocks on a broiler pan or the baking dish on a middle oven rack. Broil for 2 minutes until the cheese is melted.
Top each soup crock with 1-2 tablespoons of the crispy onions (or more if you desire) or ½ cup over the baking dish. Return to the broiler and watch closely for another minute or less taking care not to let the onion topping get burned and serve. Enjoy!!!