Pesto Spaghetti Squash

Description :

When making this spaghetti squash dish for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. It's tastes wonderful and I think most people would enjoy; I know I did! Serve with garlic bread.

Ingredient :

  • 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

Direction :

  1. Preheat the 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.

Add To Shopping List
Powered By