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
Small Spaghetti Squash
sliced Sweet Vidalia Onions
Fresh Sage leaves
1 1/2 cups
Red Wine (Merlot works well)
Beef or Chicken broth
Thick slices lightly toasted rye bread
Grated Gruyère (or sliced Oka Cheese)
clove of minced garlic
In This Recipe
Pre-heat the oven to 350F.
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 30 to 45 min.
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 :)