Spaghetti Squash Primavera

Earlier this summer, I was asked to bring a vegetarian side dish to a family picnic.  I have not cooked with spaghetti squash very much, but this recipe popped into my head.  My spaghetti squash confidence was low, and I didn't have time to test this out ahead of time, so I brought something else to the picnic and filed this idea away in the back of my head. 

This afternoon we stopped at a farmer's market with nothing particular in mind for dinner.  They had crates of squash and bushels of lovely tomatoes.  I decided that tonight was the night to get over my fear of spaghetti squash.  I shouldn't have been afraid; it was very easy to work with.  I also shouldn't have been afraid to bring this dish to the family get together.  It turned out great!

1 spaghetti squash
1 Tbsp olive oil
1 onion, thinly sliced
8 oz. mushrooms, sliced
3 cloves garlic, chopped
1 large tomato, chopped
2 Tbsp olive oil
3 Tbsp butter
1/2 lb mozzarella cheese, cubed
10 leaves torn fresh basil

Preheat oven to 375.  Pierce squash several times with a knife.  Place in a roasting pan and cook for an hour.

Heat the olive oil in a frying pan over medium-low heat.  Add the sliced onion and stir frequently for 20-30 minutes, until caramelized (you may need to lower the heat at some point to prevent burning).  Set onions aside.

Place the mushrooms in the same pan you used for the onions.  Turn heat to high and cook, stirring frequently until mushrooms have released and then reabsorbed their juices.  Add garlic to the pan a couple minutes before the mushrooms finish cooking.  Remove from heat and mix the caramelized onions in with the mushrooms and garlic.

Once the squash finishes cooking, cut it in half around the middle, being careful not to burn yourself.  Scoop out the pulp and seeds from the center and use a fork to separate the strands. 

Place the squash in a serving bowl.  Add tomatoes, mushroom mixture, 2 Tbsp olive oil, butter, salt, pepper, mozzarella and basil and toss.

Serve immediately.