Pesto Spaghetti Squash

Name: Pesto Spaghetti Squash
Total time: 100
Yield: 6
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; 0.25 cup grated Parmesan cheese

Recipe by Shyla Lane from allrecipes.com

Dinner,Lunch,Side Dish 2 Hr. 40 Mins.

Ingredients

6 servings

•

1 spaghetti squash, halved lengthwise and seeded
•

3 tablespoons butter, divided
•

1 onion, sliced
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1 cup kale, stems removed and leaves chopped
•

4 white mushrooms, sliced
•

1 teaspoon garlic salt

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1 teaspoon Italian seasoning
•

1 teaspoon red pepper flakes
•

1 teaspoon olive oil
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2 tablespoons prepared pesto
•

0.25 cup grated Parmesan cheese

Instructions

Preheat the 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.