Pesto-Infused Spaghetti Squash
Ingredients Needed
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1 spaghetti squash, halved lengthwise and seeded
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3 tablespoons butter, divided
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1 onion, sliced
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1 cup kale, stems removed and leaves chopped
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4 white mushrooms, sliced
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1 teaspoon garlic salt
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1 teaspoon Italian seasoning
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1 teaspoon red pepper flakes
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1 teaspoon olive oil
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2 tablespoons prepared pesto
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¼ cup grated Parmesan cheese
Instructions
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Preheat your oven to 400°F (200°C) and prepare a baking sheet by greasing it lightly.
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Place the squash on the baking sheet with the skin facing down. Bake for about 1 hour or until tender. Once done, let it cool for 10 minutes. After cooling, use a fork to scrape the squash flesh into stringy strands. Transfer to a bowl and set aside.
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In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chopped onion and sauté until softened and translucent. Add the mushrooms and kale, then reduce the heat to medium-low.
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Mix in the cooked squash, the remaining 2 tablespoons of butter, garlic salt, Italian seasoning, and red pepper flakes. Stir for 2 minutes before removing from heat. Transfer the squash mixture to a large mixing bowl.
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Stir in olive oil and pesto, then gradually add the grated Parmesan cheese, mixing until well incorporated.
Nutritional Information (per serving)
| 161 | Calories |
| 11g | Fat |
| 14g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 5g | 26% |
| Cholesterol 20mg | 7% |
| Sodium 461mg | 20% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| Protein 4g | 9% |
| Vitamin C 20mg | 22% |
| Calcium 132mg | 10% |
| Iron 1mg | 6% |
| Potassium 306mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5