Pesto Spaghetti Squash Recipe with Kale and Mushrooms

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

1. Preheat your oven to 400 degrees F (200 degrees C). Grease a baking sheet to prevent sticking.
2. Place the spaghetti squash skin-side down on the prepared baking sheet. Bake until tender and easily pierced with a fork, approximately 1 hour. Let it cool for 10 minutes, then use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a bowl.
3. Melt 1 tablespoon of butter in a large skillet over medium-high heat, then add the chopped onion. Cook and stir until the onion becomes translucent. Add the sliced mushrooms and chopped kale, then reduce the heat to medium-low.
4. Add the spaghetti squash to the skillet, along with the remaining 2 tablespoons of butter, garlic salt, Italian seasoning, and red pepper flakes. Cook for 2 minutes, stirring constantly. Transfer the squash mixture to a large bowl.
5. Stir in the pesto and olive oil until well combined. Gradually add the grated Parmesan cheese, stirring until evenly distributed.

Nutrition

• Calories: 161 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 461 mg
• Protein Content: 4 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g