Pesto Spaghetti Squash recipe

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Ingredients

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Nutrition Info

160.5 calories
carbohydrate: 14.1 g
cholesterol: 19.9 mg
fat: 10.8 g
fiber: 1.4 g
protein: 4.3 g
saturatedFat: 5.2 g
servingSize: -
sodium: 460.5 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  2. Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven, cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.

  3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion, cook and stir until onion begins to turn translucent. Stir in kale and mushrooms, reduce heat to medium low.

  4. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes, cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.

  5. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Recipe Yield

6 servings

Recipe Note

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy;I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

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