Pesto Spaghetti Squash
Description
This pesto spaghetti squash, featuring onions, mushrooms, and kale, gets a cheesy boost from Parmesan for a hearty side or comforting vegetarian meal.
Ingredients
•
1 spaghetti squash, halved lengthwise and seeded
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3 tablespoons butter, divided
•
1 onion, sliced
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4 white mushrooms, sliced
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1 cup kale, stems removed and leaves chopped
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1 teaspoon garlic salt
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1 teaspoon Italian seasoning
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1 teaspoon red pepper flakes
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2 tablespoons prepared pesto
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1 teaspoon olive oil
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1/4 cup grated Parmesan cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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.
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.
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.
5
Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.