Spaghetti Squash with Caramelized Onions and Cilantro
These caramelized onions add a really nice sweet taste to the already tasty spaghetti squash. Following the Mediterranean Diet theme, this is a great way to get in your daily serving of vitamin-rich vegetables.
Recipe Source:
Reprinted with permission from The Alzheimer's Prevention Cookbook, by Dr. Marwan Sabbagh and Beau MacMillan, copyright © 2012. Published by Ten Speed Press, an imprint of Random House LLC. Photographs: Caren Alpert copyright © 2012 by Aaron McConnell
Number of Servings:
4
Ingredients:
- 1 each spaghetti squash (approx. 4lb.)
- 2 Tbsp. water
- 1 Tbsp. butter
- 1 each onion (approx. 1/2lb.), thinly sliced
- to taste curry salt
- 3/4 cup parmigiano-reggiano, grated
- 1/3 cup chives, chopped
- 1 each vine ripened tomato, diced
Directions:
- Pre-heat oven to 350 degrees. Cut squash in half and scrape out seeds. Wrap one half in plastic wrap and reserve (refrigerated) for another use. Place the remaining half cut side down on a baking sheet. Sprinkle with the water and bake 45 min. until tender. Allow to cool to room temp.
- Meanwhile, melt the butter in a non-stick skillet over medium heat. Add the onion and cook slowly until light brown and caramelized; remove from the heat.
- Scrape the squash out of the shell with a fork into a mixing bowl. (Half of the squash should yield about 2-1/2 cups). Return the skillet to medium heat and add the squash; heat through.
- Season with curry powder (be careful not to add too much salt if the cheese is salty). Fold in the cheese and cilantro and transfer to a serving bowl. Sprinkle with the diced tomatoes and serve immediately.