Pesto Spaghetti Squash

Ingredients

1 Spaghetti Squash halved lengthwise and seeded
3 Tablespoon(s) Butter divided
1 Onion sliced
1 Cup(s) Kale stems removed and leaves chopped
4 White Mushroom sliced
1 Teaspoon(s) Garlic Salt
1 Teaspoon(s) Italian Seasoning
1 Teaspoon(s) Red Pepper Flakes
1 Teaspoon(s) Olive Oil
2 Tablespoon(s) Prepared Pesto
¼ Cup(s) Parmesan Cheese (grated)

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Nutrition

• Calories 161
• Protein 4.3g
• Carbohydrates 14.1g
• Fat 10.8g
• Cholesterol 19.9mg
• Sodium 460.5mg

How to make Pesto Spaghetti Squash

• 01
  Preheat your oven to 400 degrees F (200 degrees C).
• 02
  Grease a Baking Sheet and place the squash skin side down on the prepared Baking Sheet. Bake until cooked through, about 1 hour.
• 03
  Once your squash is cool enough to handle, scrape the flesh into string-like strands with a fork and add them to a Bowl. Set aside!
• 04
  Stir in the squash strands, the remaining 2 Tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes. Cook for 2 minutes before removing the Skillet from the stove and placing the squash mixture in a large Bowl.
• 05
  To finish, stir in the olive oil and pesto before slowly adding the Grated Parmesan cheese and stirring until everything is evenly mixed.