• 1 (2-3 lb) squash of spaghetti
  • 1 ½ cup of fresh mushrooms
  • 1 cup of fresh kale
  • ¼ cup of oil of olive
  • 2 tablespoon of dairy free butter
  • 2 medium sized yellow colored onions, it should be properly peeled and also sliced properly into lengthy strips
  • ¼ teaspoon of fresh rosemary
  • Pepper & salt as per taste
  • Some sprinkle of cheese of parmesan (optional)

It is a perfect treat for the lover of mushroom. Onion properly sauteed with oil of olive and butter make this scrumptious finely caramelized recipe of spaghetti squash, completes by adding mushrooms.


  1. Preheat your oven to a temperature of 350 degrees. Slice the given squash ½, remove all of the seeds and place them on a sheet of baking. Brush 2 tablespoons of oil made of olive on both of sides of squash (1 tablespoon/half) and thereafter place it like face down in the given oven.
  2. When the squash is getting roasted, melt the fresh butter. Also melt remaining 2 tablespoons of oil over high-medium in a large sized skillet. Add all the onions to the skillet, and stir it occasionally. Add mushrooms after just 5 minutes. After around 10 mins, all onions should begin to caramelize.

  1. Add the fresh kale to its skillet. Keep stir everything together by the time onions becomes golden brown in color. After a time duration of around ¾ hour, remove all of the squash from your oven and let it cool off for at least 10 minutes.
  2. Once it becomes a bit cooler, use a proper fork in order to remove “spaghetti” from the prepared squash. Now place the spaghetti in a skillet. Now add some rosemary, pepper, and salt and stir them together. Add the cheese made of parmesan if you like it and then enjoy!


  • You can replace fresh rosemary with some dried rosemary; it will not make much difference.
  • Any other type of butter can also be used.


The cheese which you are using should be fresh otherwise it can alter the taste of the dish.