When making this spaghetti squash dish for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. It's tastes wonderful and I think most people would enjoy; I know I did! Serve with garlic bread.
Ingredients
- spaghetti squash, halved lengthwise and: 1 piece (seeded)
- butter: 3 Tbsp (divided)
- onion: 1 piece (sliced)
- kale, stems removed and leaves: 1 cup (chopped)
- white mushrooms: 4 piece (sliced)
- garlic salt: 1 tsp
- italian seasoning: 1 tsp
- red pepper flakes: 1 tsp
- olive oil: 1 tsp
- prepared pesto: 2 Tbsp
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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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.
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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.
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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.
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Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
