Spaghetti Squash Sauté

While the squash roasts, halve peel, and thinly slice the red onion. Thinly slice the scallions, keeping whites and greens separate. Mince or grate the garlic.

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and cook, tossing, 6-7 minutes, until slightly caramelized. Season with salt and pepper. Add the garlic and scallion whites to the pan and cook another 1 minute, until fragrant. Set aside in a medium bowl.

In the same pan, heat another 1 tablespoon olive oil over medium heat. Add the Portobello steaks and cook 4-5 minutes per side, until very soft. Season with salt and pepper. Thinly slice and set aside.

Wipe out the pan with a paper towel. Add the walnuts over low heat and cook, tossing, until toasted and fragrant, 2-3 minutes. Set aside in the bowl with the onions.

When the spaghetti squash is finished cooking and cool enough to handle, scrape out flesh with a fork into the bowl with the onions and walnuts. Toss in the Parmesan cheese until thoroughly combined, then season generously with salt and pepper.