12 Shvat 5781 / Monday, January 25, 2021 | Torah Reading: Beshalah
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Carmelized Onion Spaghetti Squash Casserole    

Carmelized Onion Spaghetti Squash Casserole

You won’t miss the dairy in this casserole! The eggs in this recipe create a “cheesy” crust so divine that you might think you put mozzarella in there! Great for Thanksgiving!


This recipe can be made ahead and even frozen. It will be your new go to healthy side dish! 


Preparation time: 15 Minutes

Baking time: 2 Hours

Kashrut Type: Parve

Level of Difficulty: Easy




(Recipe yields 6 servings) 


1 medium spaghetti squash 

Extra-virgin olive oil 

Kosher salt 

Freshly cracked black pepper 

2 medium yellow onions, sliced 

1 (8 ounce) box mushrooms, sliced 

½ cup vegetable broth, white wine, or water 

1 cup tomato sauce 

1 tsp. garlic powder 

3 eggs, whisked 




1. Preheat the oven to 400°F, line a baking sheet with baking paperand then grease an 8x8 casserole dish with olive oil. 


2. Cut spaghetti squash in half lengthwise, scoop out seeds, season with olive oil, salt and pepper and place cut-side down on the prepared baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 


3. While the squash is baking, prepare caramelized onions and mushrooms.  

  1. a. Heat olive oil in a frying pan over medium-high heat, add onions and mushrooms.

  2. b. Lower the temperature to medium and cook onions and mushrooms until beginning to brown, about 10 minutes, stirring occasionally to prevent burning. 

  1. c. Add broth, wine, or water to the pan. Using a flat-edged wooden spoon “scrape” the bottom of the pan to pick up the brown bits.  

  1. d. Cook onions and mushrooms for 8-10 minutes more, until there is no more liquid in the pan. 


4. Remove squash from the oven, scoop out flesh, and then place in the prepared casserole dish.  


5. Stir in caramelized onions, mushrooms, tomato sauce, garlic powder, whisked eggs. Season with ½ teaspoon salt and  ½  teaspoon  pepper.  Mix everything together until you can no longer see  eggs. 


6. Bake uncovered at 400°F for 1 hour, until the top of the casserole has formed a golden crust that is brown around the edges. Let rest for 10 minutes before serving. 


Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us. 



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