Spaghetti Squash with Mushroom Rosemary Sauce

Spaghetti Squash with Mushroom Rosemary Sauce. Paleo and vegan with caramelized onions and roasted garlic.

2 medium spaghetti squash, about 4 1/2 pounds total
1 tablespoon plus 1 teaspoon extra-virgin olive oil or roasted garlic oil
1 large sweet onion, sliced
8 ounces mushrooms, sliced
1 teaspoon chopped fresh rosemary
3/4 teaspoon salt
½ teaspoon pepper
½ cup No-chicken broth
2 to 3 tablespoons roasted garlic puree
¼ cup chopped basil or parsley

View the full recipe at Healthy Seasonal Recipes →