CARAMELIZED ONION SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°.Slice squash in half, remove seeds and place on baking sheet.Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.After approximately 10 minutes, the onions should start to caramelize. If they look like they're burning at all, add an extra tablespoon of oil.Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.After 45 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.Once slightly cooler, use a fork to remove "spaghetti" from squash and place in a skillet; add rosemary, salt and pepper and stir everything together.Add parmesan cheese if you wish and enjoy!Source: sthealmondeater.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.Heat the butter in a large, 12-inch nonstick skillet over medium heat.Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.Serve immediately, topped (if desired) with sour cream.Source: shealthyrecipesblogs.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat the oven to 350 degree F; line a baking sheet with foil.Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.Source: sfoodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Using a sharp knife, cut the spaghetti squash in half. Scrap the inside of the spaghetti squash, with a metal spoon, so that the spaghetti squash comes out in small pieces. You should get about 3 cups.Heat a large pan with olive oil over medium heat. Add the minced garlic and stir for 30 seconds. Next add the spaghetti squash and the remaining herbs and spices. Cook spaghetti squash until tender, 10-12 minutes. Add the tomato sauce and stir.Turn the oven to broil. Place the bread onto a large cookie sheet and stick under the broiler for 1-2 minutes, until slightly toasted. Take bread out and rub each slice with the garlic clove. Top each with a large spoonful of the spaghetti squash mixture and sprinkle with desired amount of grated cheese. Place back under the broiler until cheese is melted, 2-3 minutes. Top with chopped parsley, if desired.Source: sshelikesfood.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.