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 caloriescarbohydrate: 14.1 gcholesterol: 19.9 mgfat: 10.8 gfiber: 1.4 gprotein: 4.3 gsaturatedFat: 5.2 gservingSize: -sodium: 460.5 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Pesto Spaghetti Squash
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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.
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.
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.
Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.