Spaghetti squash with vegetables and pesto

    (185)
    1 hour 15 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 low-carb dish.


    1 person made this

    Ingredients
    Serves: 10 

    • 1 spaghetti squash, halved lengthwise and seeded
    • 3 tablespoons butter
    • 1 onion, sliced
    • 65g kale, stems removed and leaves chopped
    • 4 white mushrooms, sliced
    • 1 teaspoon garlic salt
    • 1 teaspoon Italian seasoning
    • 1 teaspoon olive oil
    • 2 tablespoons prepared pesto
    • 4 tablespoons grated Parmesan

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat the oven to 200 C / Gas 6. Grease a baking tin.
    2. Place squash skin side down on the baking tin and 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 butter in a large frying pan 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 and fry 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 and stir until evenly mixed.

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    Reviews & ratings
    Average global rating:
    (185)

    Reviews in English (133)

    by
    23

    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.  -  26 Sep 2013  (Review from Allrecipes US | Canada)

    by
    21

    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!  -  08 Jul 2013  (Review from Allrecipes US | Canada)

    by
    19

    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.  -  05 May 2013  (Review from Allrecipes US | Canada)

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