French Onion Spaghetti Squash
- 1 spaghetti squash
- 1 tablespoon olive oil
- Salt and freshly ground pepper to taste
- 3 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced into half moons
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon fresh thyme, plus more for garnish
- 1 tablespoon beef base
- 1 tablespoon warm water
- 2 cups gruyere cheese, shredded
Preheat oven to 400 degrees F.
Pierce squash all over with a fork. Place in microwave for 8 minutes.
Remove from microwave and allow to cool 10 minutes.
Slice squash in half lengthwise, remove seeds.
Drizzle with olive oil, season generously with salt and pepper. Place flat side down on a baking sheet, roast for 25-30 minutes.
Meanwhile, set a large pan to heat on low. Add butter to pan. Once melted, add in onions, stirring occasionally, until soft and translucent, about 8-10 minutes.
Once onions begin to turn golden, add garlic, red pepper flakes, and thyme. Cook an additional 8-10 minutes. Season to taste.
Combine beef base and water. Stir into caramelized onions and simmer to reduce liquid, 3-5 minutes. Remove from heat.
Once squash is roasted, flip to cut side up on the baking sheet. Carefully use two forks to shred out squash "noodles".
Add half of the caramelized onions along with 1/2 cup of gruyere into each piece of squash. Gently toss together to incorporate.
Top with remaining cheese, and return to oven for an additional 20 minutes, until cheese is golden and bubbling. Broil on low for 3-5 minutes if needed. Remove from oven and let cool for 5 minutes before serving.