Pesto Spaghetti Squash

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Melt 1 tablespoon of butter in a large skillet over medium-high heat: add onion. Cook and stir until onion begins to turn translucent. Stir in mushrooms and kale; reduce heat to medium-low.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.'}

📊 Nutrition Facts

Per serving (6 servings total)

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