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Author Notes: I often crave comfort food but am always looking for ways to make recipes more healthful. This riff on French Onion gets a boost in texture and fibre with the addition of roasted spaghetti squash. I often use Swiss cheese, but this is also very nice made with any local semi-soft washed rind cheese (Oka I'm looking at you!) —AniaSweets
- 1 Small Spaghetti Squash
- 1 pound sliced Sweet Vidalia Onions
- 4 tablespoons Olive Oil
- 1 Bay Leaf
- 1 sprig Fresh Thyme
- 2 Fresh Sage leaves
- 1 Clove of Garlic minced
- 1 1/2 cups Red Wine (Merlot works well)
- 5 cups Beef or Chicken broth
- 4 Thick slices crusty rye bread
- 4 cups Grated Gruyère (or French Comté)
- Pre-heat the oven to 350.
- Cut squash in half and remove seeds. Rub with 1 tbs olive oil and the garlic. Season with salt and pepper.
- Place flesh side up on a baking dish and roast on bottom rack for 40 min, or until tender.
- Meanwhile heat the remaining 3 tbs olive oil over med-low heat. Add the onions, bay leaf, thyme and sage. Season liberally with salt and allow to gently caramelize, stirring every so-often. About 30min.
- Bring the heat to medium and add the wine. Allow to reduce for about 10 min.
- When the squash is tender, shred the squash with a fork and add to the onion wine mixture. Add the stock and simmer another 10 min. Taste and adjust seasoning.
- Top the slices of bread with the grated cheese. Broil until melted and golden about 5 min.
- Discard the bay leaf before serving. Top each bowl with a piece of bread and enjoy :)
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe