Oh this is such a delicious recipe! If you especially love French onion soup, then this is a must-try! The spaghetti squash is not replacing another ingredient for caloric or gluten-free reasons as it often does when exchanged for pasta, but rather adds a new textural element and a great flavor when combined with the onions, cheese, and beef broth. And anything that can be served in a little soup crock with melted cheese bubbling over the sides just makes eating fun. I have found all of the ones that I own at Goodwill, but Amazon has a nice set of four if you can’t find any locally. Two of the crocks I have are apparently from that set I’ve linked to and I’m kicking myself for not picking up the additional two that day at Goodwill because all four were there! But – I found another set of three – a different style but at least I have enough crocks to feed more than two people now lol. And you absolutely don’t need to prepare this in a crock – a baking dish works just as great such as an 8×8 or an 11×7.
I’ve been seeing more spaghetti squash available in the supermarket on the smaller side and have been buying two instead of one big one which are easier (and safer) to cut into halves if you choose to cut them before baking and quicker to bake in the oven. I kept these guys whole – just poked a few holes in them with a knife. And the crispy onions topping? You can find at most gourmet markets including The Fresh Market but there are other brands as well at your local supermarket.
French Onion Spaghetti Squash
- 3½ – 4 pounds spaghetti squash (ideally from two smaller squash and yields 5-6 cups of strands)
- 3 tablespoons canola or olive oil
- 1 large sweet onion, cut across through the root end and each half cut thinly into sliced moons
- 1 cup low-sodium beef broth
- 1 tablespoon fresh thyme leaves, chopped
- 2 cups shredded Gruyère cheese
- ¼ – ½ cup dried crispy onions (such as Lars Own)
- kosher salt and coarse ground black pepper
- Preheat the oven to 400 °F. Poke several holes into the spaghetti squash with a knife and bake for 40-45 minutes – or more depending on the size. The shell should be blistered in spots and feel tender to the touch. Remove from the oven and let cool enough to handle; slice open lengthwise and scrape the flesh with a fork into spaghetti-like strands and discarding the center seeds and tough fibers.
- In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft and golden, about 20 minutes. Add the beef broth and give a stir to release any browned bits. Add the spaghetti squash and thyme and increase heat to medium-high and let the liquid reduce by half, about 2-3 minutes, and stirring to combine the spaghetti squash with the onion/broth mixture. Season generously with salt and pepper.
- Divide the spaghetti squash mixture between four soup crocks or add to an 8×8 or 11×7 baking dish. If using crocks, add ½ cup cheese to each crock and all of the cheese if using a baking dish.
- Preheat the oven to broil and place the crocks on a broiler pan or the baking dish on a middle oven rack. Broil for 2 minutes until the cheese is melted.
- Top each soup crock with 1-2 tablespoons of the crispy onions (or more if you desire) or ½ cup over the baking dish. Return to the broiler and watch closely for another minute or less taking care not to let the onion topping get burned and serve. Enjoy!!!
© 2016 Kitchen Serendipity