- 1 spaghetti squash
- 2 Tbsps. olive oil
- 2 Tbsps. unsalted butter
- 1 yellow Spanish onion, diced small
- 1 tsp. whole caraway seeds, toasted
- 1 tsp. parsley, chopped
- Salt and white pepper
Cut the spaghetti squash in half lengthwise and brush entirely with olive oil. Place cut side down on a baking tray in a 375° oven for 35-45 minutes or until you can easily pierce the shell.
Sweat the onions in a large heavy bottom skillet with the butter until tender. Scrape the spaghetti like squash from the shell with a fork and add to the skillet with the onions, the toasted caraway seeds, the parsley and season with salt and pepper. Stir until ingredients are well incorporated and taste for seasoning; adjust if necessary.