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.