Pesto Spaghetti Squash Recipe

Name: Pesto Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup grated Parmesan cheese

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2
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.
3
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.
4
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.
5
Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 spaghetti squash, halved lengthwise and seeded, 3 tablespoons butter, divided, 1 onion, sliced, 1 cup kale, stems removed and leaves chopped, and more.

Yes, Pesto Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Spaghetti Squash

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