Healthy Eating
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 :
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1 spaghetti squash, halved lengthwise and seeded
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3 tablespoons butter, divided
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1 onion, sliced
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1 cup kale, stems removed and leaves chopped
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4 white mushrooms, sliced
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1 teaspoon garlic salt
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1 teaspoon Italian seasoning
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1 teaspoon red pepper flakes
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1 teaspoon olive oil
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2 tablespoons prepared pesto
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¼ cup grated Parmesan cheese
Direction :
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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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.
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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.
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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.
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Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
