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
3 tablespoons butter, divided
1 onion, sliced
4 white mushrooms, sliced
1 cup kale, stems removed and leaves chopped
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
2 tablespoons prepared pesto
1 teaspoon olive oil
0.25 cup grated Parmesan cheese
Instructions
1Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2Place 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.
3Melt 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.
4Stir 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.
5Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.
