Directions:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- 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.
- 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.
- 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.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.25 Kcal (533 kJ) | ||
| Calories from fat | 99.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 19.57mg | 7% | |
| Sodium | 170.94mg | 7% | |
| Potassium | 157.63mg | 3% | |
| Total Carbs | 4.74g | 2% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 10.1mg | 56% | |
| Calcium | 91.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 166.08 Kcal (695 kJ) | ||
| Calories from fat | 130.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 17% | |
|---|---|---|---|
| Cholesterol | 25.55mg | 7% | |
| Sodium | 223.1mg | 7% | |
| Potassium | 205.72mg | 3% | |
| Total Carbs | 6.18g | 2% | |
| Sugars | 2.2g | 7% | |
| Dietary Fiber | 1.28g | 4% | |
| Protein | 4.51g | 7% | |
| Vitamin C | 20.9mg | 27% | |
| Vitamin A | 0.4mg | 11% | |
| Iron | 13.2mg | 56% | |
| Calcium | 119.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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