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