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Pesto Spaghetti Squash

Pesto Spaghetti Squash

Cost $10, save $8

Source: Recommended by CookPal

  • 65 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 spaghetti squash, halved lengthwise and seeded
    • 🧅 1 onion, sliced
    • 1 cup kale, stems removed and leaves chopped
    • 4 white mushrooms, sliced

  • Dairy

    • 🧈 3 tablespoons butter, divided
    • ¼ cup grated Parmesan cheese

  • Seasonings and Spices

    • 🧂 1 teaspoon garlic salt
    • 1 teaspoon Italian seasoning
    • 1 teaspoon red pepper flakes
    • 2 tablespoons prepared pesto
    • 1 teaspoon olive oil

STEPS

1

Preheat the oven to 400°F (200°C) and grease a baking sheet.

2

Place squash skin-side down on the baking sheet. Bake until cooked through, about 1 hour. Remove from oven and cool for 10 minutes.

3

Scrape squash flesh into string-like strands with a fork, place in a bowl, and set aside.

4

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion and cook until translucent. Stir in kale and mushrooms, and reduce heat to medium low.

5

Mix squash, remaining butter, garlic salt, Italian seasoning, and red pepper flakes. Cook for 2 minutes, then transfer to a large bowl.

6

Stir olive oil and pesto into the squash mixture. Gradually stir in Parmesan cheese until evenly combined.

NUTRIENTS

Per 1 serving

🔥

161

Calories

  • 4
    Protein
  • 14
    Carbs
  • 11
    Fats

💡 For additional flavor, garnish with fresh basil or roasted pine nuts before serving.Serve with garlic bread for a more complete meal.For a creamier texture, you can add a splash of heavy cream with the pesto.