Name: Pesto Spaghetti Squash
Prep time: 25 min
Cook time: 65 min
Total time: 100 min
Yield: 6
Ingredients: 1 spaghetti squash, halved lengthwise and seeded; 3 tablespoons butter, divided; 1 onion, sliced; 1 cup kale, stems removed and leaves chopped; 4 white mushrooms, sliced; 1 teaspoon garlic salt; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes; 1 teaspoon olive oil; 2 tablespoons prepared pesto; 0.25 cup grated Parmesan cheese

Cook Time: 65 minutes

Ingredients

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
cup grated Parmesan cheese

Directions

Preheat the oven to 400F (200C). Grease a baking sheet with cooking spray or a thin layer of oil.
Place the squash halves, skin-side down, on the prepared baking sheet. Roast in the oven for about 1 hour, until the squash is tender and cooked through. Once done, remove from the oven and let it cool for about 10 minutes.
When the squash is cool enough to handle, use a fork to scrape the flesh into long, stringy strands. Transfer the strands into a bowl and set aside.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced onion and saut, stirring occasionally, until the onion becomes soft and translucent.
Add the chopped kale and sliced mushrooms to the skillet. Reduce the heat to medium-low and cook for an additional 2-3 minutes, allowing the vegetables to soften.
Stir in the scraped spaghetti squash, along with the remaining 2 tablespoons of butter, garlic salt, Italian seasoning, and red pepper flakes. Cook everything together for about 2 minutes, allowing the flavors to combine.
Remove the skillet from the heat and transfer the squash mixture into a large bowl.
To the bowl, add the olive oil and pesto. Stir until the mixture is evenly combined.
Finally, sprinkle in the grated Parmesan cheese, stirring until its fully incorporated into the dish.

Nutrition Facts (per serving)

Calories	161
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%)

Comments

Brian Turner

10/04/2025 03:28:52 PM

I made a few adjustments to this recipe and the end result definitely deserved a perfect 5-star rating. However, there are a couple of things that could be improved. I decided to enhance the dish by adding 2 cups of kale and 8 oz of mushrooms instead of the recommended 1 cup of kale and 4 individual mushrooms. I cooked the kale and mushrooms for about 7 minutes until they reached my desired tenderness. I also sautéed the onion until it was completely translucent for about 10 minutes, and diced it finely to ensure it was well incorporated. Swapping a strong onion for a milder sweet onion was a great choice. To turn this into a satisfying main course, I incorporated some shredded turkey breast from my leftovers. I also increased the amount of pesto used. It's worth noting that the level of spiciness may vary depending on the type of crushed red pepper you use, so be mindful of that when making this dish.

Virginia Gomez

10/04/2025 06:41:45 AM

We believe this recipe deserves a 4-star rating, when rounded up. The flavor was satisfactory, but we feel it could benefit from an extra kick of pesto next time. I made a couple of tweaks to the recipe by incorporating the leftover 2 tablespoons of ricotta with the pesto to create a creamy sauce, and by substituting spinach for kale while following the rest of the instructions. Adding another textural component, such as the toasted pine nuts suggested by another reviewer, would enhance the dish. In our next attempt, we plan to include more pesto, possibly additional vegetables like peppers, extra cheese, and nuts for added depth. We are looking forward to trying this recipe again with these modifications.

Gary Anderson

10/04/2025 04:13:03 PM

I absolutely loved this recipe! I added some sautéed garlic and divided it into two portions. I baked it in the oven, topped with mozzarella cheese, at 350 degrees for 30 minutes. It was delicious!

Laura Green

10/04/2025 12:18:30 PM

This recipe is amazing! I will definitely be making it again. I made a couple of adjustments - I substituted mushrooms with shredded chicken breasts because I didn't have any mushrooms on hand. I added the cooked chicken along with the onions and some extra butter to keep it moist.

Kevin Gomez

10/06/2025 10:20:16 AM

I made a few substitutions in this recipe - I used spinach and grape tomato halves instead of kale and mushrooms. Instead of garlic salt, I sautéed some minced garlic with the onions and added a bit of table salt. The dish turned out fantastic! Both my husband and I really enjoyed it. This recipe is definitely a keeper!

Laura Williams

10/05/2025 03:28:32 AM

This dish was fantastic! I substituted spinach for kale, as I'm not a big fan of kale. The toasted pine nuts on top were a nice touch. I will definitely be making this again!

Patrick Wilson

10/03/2025 09:44:35 PM

I really liked this dish! I'm not a fan of kale, and I accidentally forgot to buy spinach. Instead, I used bok choy. Surprisingly, it still tasted delicious!

Jessica Lewis

10/05/2025 10:59:02 AM

Rewritten review: This dish was fantastic! The flavors were spot on. I cooked the squash for just 30 minutes to keep it slightly firm and baked it with the cut side down. To cater to the kids, I reduced the amount of pepper flakes by half, and to make it more filling, I doubled the kale and tripled the mushrooms. Not a single bite left, and everyone was asking for seconds. It was absolutely delicious. Thank you!