Pesto Spaghetti Squash Tasty Recipes

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Pesto Spaghetti Squash

"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

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H40M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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