Roasted Spaghetti Squash with Goat Cheese
1 Red Dog spaghetti squash
2 tablespoons olive oil
1 tablespoon salted butter
1/2 Red Dog red onion, sliced
1/4 cup walnut pieces
2-4 tablespoons goat cheese, crumbled
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Using a serrated knife, cut the stem off the squash. Stand squash up on flat, cut end and cut in half, lengthwise. Lay pieces cut side down on prepared baking sheet and poke a few holes in the skin with a fork. Place squash in preheated oven for 35 – 45 minutes or until edges are slightly golden and squash is tender. Remove and allow to cool until warm to the touch.
While the squash cooks, preheat a medium skillet over medium heat. Add olive oil and butter and heat until butter has melted. Add in the onion and stir to coat. Sprinkle with a generous pinch of salt. Let cook, stirring occasionally, until onions have browned and caramelized. Remove pan from heat.
While the onions caramelize, toast the walnuts. Place nuts in a dry, non-stick skillet over medium heat and warm until the nuts begin to release their oils and become fragrant. This should take about five minutes, but keep a close eye on them, nuts can burn quickly! Set aside for later.
Once the squash has cooled enough to be handled, scoop out and discard the seeds using a large spoon. (If the squash is cooked enough the seeds should come out with little to no hassle. If they’re sticking to the meat of the squash, pop it back into the oven for a few minutes to continue cooking.) Use a fork to scrape along the inside of the squash and get all of the “noodle” goodness out.
Add the cooked squash and toasted nuts to the pan of onions and stir to combine everything. If the dish feels too cool, place the pan over low heat while stirring to warm the dish through. Top with crumbled goat cheese and serve immediately.