Pesto Spaghetti Squash

This pesto spaghetti squash, featuring onions, mushrooms, and kale, gets a cheesy boost from Parmesan for a hearty side or comforting vegetarian meal.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 161 Calories

Ingredients

• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1 onion, sliced
• 1 teaspoon olive oil
• 1 teaspoon red pepper flakes
• 3 tablespoons butter, divided
• 1 spaghetti squash, halved lengthwise and seeded
• 1 cup kale, stems removed and leaves chopped
• 4 white mushrooms, sliced
• 2 tablespoons prepared pesto
• 0.25 cup grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Step 2

Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.

Step 3

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 mushrooms and kale; reduce heat to medium-low.

Step 4

Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.

Step 5

Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.