I happen to love caramelized onions. I could probably just eat them plain. They tend to give plain and boring vegetables extra taste, eliminating the need for extra oil or sauces. If you have noticed, many of my recipes begin with a sauteed onion. In honor of my onion-love, I started this recipe the same way… letting the onions sweat. Adding the butternut squash gave the sauce a very creamy taste. No need for cream.. just a touch of almond milk. Low cal, low carb, but definitely not low on the taste-ometer.
You will need:
- 1 cup cooked butternut squash
- 1 large onion (chopped)
- 1 spaghetti squash
- 1 tbsp garlic powder
- 1/3 cup unsweetened almond milk
Take the spaghetti squash and cut it in half length wise. Place it in the oven for 1 hour on 350 degrees. While it is cooking, place one chopped onion with 1 tbsp olive oil in a pan and let it caramelize. Then stir in the 1 cup cooked (cubed) butternut squash.
Let it mix for about 5 minutes. Then place it in your nutri bullet or blender with almond milk, garlic powder, pepper and salt.
Remove the spaghetti squash from the oven and scrape the edges so the spaghetti like strands move away from the edges. Place into a bowl.
Then spoon the caramelized onion & butternut squash sauce over the spaghetti squash. It is so good, yet so light!