pages

Translate

Thursday, February 25, 2016

pesto spaghetti squash

Ingredients

  • Servings: 6
  • 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
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 40 mins

  • 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.

No comments:

Post a Comment