Buttery Baked Spaghetti Squash


3 small onions, sliced thinly
5 tbsp butter, divided
1 tbsp olive oil
1 tbsp fresh thyme leaves
1 tbsp chopped fresh sage
1 spaghetti squash, cooked and shredded
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 sleeve Ritz crackers, crushed


Caramelize the onions in 1 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium heat. If onions are browning too quickly, add a bit of water to the pan to pick up the sugars. Season with salt and pepper, then add the sage and thyme. Add the spaghetti squash to the pan, stir to combine, and season again with salt and pepper. Place half of the squash into the bottom of a baking pan and top with half the cheese. Layer on the remaining squash and cheese. For the topping, heat 4 tbsp of butter in a small pan until browned and nutty, then toss with Ritz crackers. Scatter over the squash and bake until brown and bubbly, about 20-25 minutes.
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