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Pesto Spaghetti Squash
Pesto Spaghetti Squash
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Cheesy pesto spaghetti squash with onions, mushrooms, kale - a comforting, hearty vegetarian dish.
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
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and grease a baking sheet.
  • Lay the squash skin-side down on a baking sheet and bake for about 1 hour until tender. Let it cool for 10 minutes, then use a fork to scrape the flesh into string-like strands. Transfer the strands to a bowl and set aside.
  • In a large skillet over medium-high heat, melt 1 tablespoon of butter until bubbly. Saute the onion until it becomes translucent, then add in the kale and mushrooms. Lower the heat to medium low.
  • Add the squash, the remaining 2 tablespoons of butter, garlic salt, Italian seasoning, and red pepper flakes to the pan. Cook for 2 minutes, then transfer the flavorful squash mixture to a large bowl.
  • Incorporate olive oil and pesto into the squash mixture, then gently fold in grated Parmesan cheese until fully combined.

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