When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
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mehndi hub
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
New Mane
[email protected]I'm not a vegan, but I'm always looking for ways to eat more plant-based meals. This recipe is a great option.
Shane Keith
[email protected]This recipe is a great way to use up leftover spaghetti squash. I always have some on hand and this is a delicious way to use it.
Rajindar Barma
[email protected]I'm allergic to nuts, so I used sunflower seeds in the pesto. It was a great substitute.
Howard Hall jr
[email protected]I substituted the basil for spinach and it was still delicious. This recipe is very versatile.
Qazi Kashif
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making it again.
A GanG
[email protected]I made this last night and it was a hit! The flavors were incredible and the spaghetti squash was cooked perfectly.
Zion Main Account
[email protected]This recipe looks delicious! I can't wait to try it.
Noxolo Baba
[email protected]I'm always looking for new ways to cook spaghetti squash. This recipe is a keeper.
Calabar Kitchen
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the spaghetti squash and the pesto.
Tina Enloe
[email protected]I love the combination of flavors in this recipe. The pesto is flavorful and the spaghetti squash is cooked to perfection.
King Lew 100
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Godfrey Mwangi
[email protected]I'm not a vegan, but I'm always looking for ways to eat more plant-based meals. This recipe is a great option.
Fayaz Jan
[email protected]This recipe is a great way to use up leftover spaghetti squash. I always have some on hand and this is a delicious way to use it.
Aaman Aaman
[email protected]I'm allergic to nuts, so I used sunflower seeds in the pesto. It was a great substitute.
Ataullah Afghan
[email protected]I substituted the basil for spinach and it was still delicious. This recipe is very versatile.
arnold
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making it again.
Sabelo Lwazi
[email protected]I'm not a huge fan of spaghetti squash, but this recipe changed my mind. The pesto was so flavorful and the squash was cooked to perfection.
Arhkosua Vybrant
[email protected]I made this last night and it was a hit! The flavors were incredible and the spaghetti squash was cooked perfectly.
Tac Nineteen
[email protected]This recipe looks amazing! I can't wait to try it!