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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 6 |
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When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy! 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 |
Directions:
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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