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Pesto Spaghetti Squash

Source of Recipe

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Pesto Spaghetti Squash

Allrecipes.com
Recipe by: Shyla Lane
142 reviews rate this recipe 4.5 of 5 stars.
6 servings
Prep 25 min. - Bake 1 hr. – Add. Cook time about 20 min.

"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 stick margarine or butter, divided (Imperial or Blue Bonnet Margarine)
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 margarine 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 margarine, 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.

1/6 of recipe equals: Calories: 144; Total Fat: 10.8g (Saturated Fat: 2.3g); Cholesterol: 4.5mg; Sodium: 461mg; Total Carbohydrates: 14.1g; Sugars: 1.9g; Dietary Fiber: 1.4g; Protein: 4.3g