Pesto Spaghetti Squash Recipe

Pesto Spaghetti Squash Recipes

  • PREP 25 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 40 mins


Original recipe makes 6 servings

  •  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


  1. Preheat 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. 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.
  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 kale and mushrooms; 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. Remove from stove and place squash mixture in a large bowl.
  5. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
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