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Spaghetti Squash with Pesto and Mushrooms

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PREP TIME
25 min
COOKING TIME
65 min
TOTAL TIME
100 min
SERVINGS
6 servings
Lunch Dinner
Spaghetti Squash with Pesto and Mushrooms
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
Instructions
1
Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius). \nNext, take a non-stick baking sheet and lightly coat it with cooking spray.
2
Now, place the squash skin-side down on your prepared baking sheet.
3
After baking for about an hour, take the squash out of the oven and let it rest for 10 minutes.
4
Once the squash has cooled down enough to handle, use a fork to pull it apart into long, string-like strands.
5
In a large skillet, melt 1 tablespoon of butter over medium-high heat.
6
Add the onion to the skillet and cook, stirring occasionally, until it starts to soften.
7
Next, add the kale and mushrooms to the skillet and reduce the heat to medium-low.
8
Now, stir in the squash, 2 tablespoons of butter, garlic salt, Italian seasoning, and red pepper flakes.
9
Cook for 2 minutes before removing the skillet from the stove.
10
Transfer the squash mixture to a large bowl.
11
In another bowl, whisk together olive oil and pesto.
12
Slowly add the grated Parmesan cheese to the bowl, stirring until it's evenly mixed.