Pesto Spaghetti Squash

Pesto Spaghetti Squash

42 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 40 m
Shyla Lane
Recipe by  Shyla Lane

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (42)

Rate This Recipe
elisejgilbert
12

elisejgilbert

I never thought spaghetti squash could truly replace spaghetti, but this recipe is one of the best things I've ever cooked! I love a good kick with my veggies, so the 1 tsp of red pepper flakes suited my taste buds perfectly, though those with a lower spice tolerance may want to cut it in half. In the future I might cut the butter and salt in half to see how it tastes, but this recipe is definitely spot-on!

Ilikefood
12

Ilikefood

This was so good. I've never had spaghetti squash before, let alone made it. And this was so easy. I didn't have any kale so I used spinach. I also didn't use all of the butter. But I will absolutely be making this again and again.

heidimurawski
6

heidimurawski

I followed the recipe as is and it turned out excellent!!! The only thing I may change next time is adding some warm toasted pine nuts to add a crunch, but either way this is a 5 star recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Spaghetti Squash Casserole