Spaghetti Squash with Caramelized Onions and Zucchini

Spaghetti squash, aptly named because of the spaghetti-like strands of its flesh, is a tasty, healthy, lower-calorie alternative to traditional pasta or rice. In this winter squash meets summer squash dish, you'll enjoy a light but filling meal full of veggies.

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Rub the squash half with 2 teaspoons olive oil and sprinkle the cut side with a little salt and pepper. Lay the squash, cut side down, onto a rimmed baking sheet. Place in the oven and roast until the squash is tender, about 30-35 minutes.

Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil on medium-high heat. Sauté the onions until they start to brown, about 5-10 minutes. Add in the white wine and vinegar and cook until the liquid is almost dry and the onions are nice and golden brown, about 10-15 minutes. Add in the garlic and cook until fragrant, about 2 minutes. Add in the mushroom and peppers and cook until tender, about 4 minutes. Pour in the broth and simmer for 3-4 minutes, remove from heat, and season with salt and pepper to taste. Set aside.  

Pour remaining 1 teaspoon of olive oil into the pan and sauté the zucchini until golden brown, about 2 minutes on each side. Sprinkle with salt and pepper. Set aside.

When the squash is cooked, remove it from the oven. Using a hot glove to handle the squash, scrape the flesh of the squash with a fork into a large bowl. (The squash will come out in “spaghetti” strands). Add in the onion/mushroom mixture and the zucchini and toss until well combined. Season to taste with salt and pepper.

Serve in serving dishes with chopped fresh basil and Parmesan cheese if desired.

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