Carmelized Onion Spaghetti Squash Casserole

Carmelized Onion Spaghetti Squash Casserole
Carmelized Onion Spaghetti Squash Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium spaghetti squash

  • 2

    cups (2 medium) chopped yellow onions

  • 1

    cup chopped baby Portobello mushrooms

  • 1

    cup tomato sauce

  • 1/2

    cup water

  • 2

    T olive oil and extra to coat pan

  • 1

    t garlic powder

  • 1/2

    t salt

  • 1/2

    t pepper

  • 3

    eggs, whisked

Directions

Preheat oven to 400 degrees and grease and 8X8 casserole dish with olive oil. Cut spaghetti squash in halt, scoop out seeds and place squash cut side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. While the squash is baking, prepare the onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add 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. Remove the squash from the oven, scoop out the flesh and place in in the casserole dish. Stir in the caramelized onions and mushrooms, tomato sauce, garlic powder, salt and pepper. Add the whisked eggs to the baking dish and mix everything until you can no longer see the eggs. 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 10 minutes before serving.

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