Recipe by Shyla Lane
"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 dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!"
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spaghetti squash, halved lengthwise and seeded
kale, stems removed and leaves chopped
white mushrooms, sliced
red pepper flakes
grated Parmesan cheese
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!
Tried to make the recipe as is but had to adjust.. we used spinach as many other users commented. I cut the onion in half as it is not my favorite but there was still way too much onion.. had it in every bite and seemed like just as much squash as onion. Cut the pepper flakes in half and was still too spicy. Everything else was as written. Just had way too much pepper and onion for us.... leftovers went to waste. If we were too do it again I would omit the pepper flakes, cut way back on the onion possibly cook them until carmelized instead of translucent, add more mushrooms and spinach as wasn't near enough.
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.
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.
I am a VERY finicky eater and this was my first time trying to Spaghetti Squash and I'm glad I picked this recipe to make my "virgin" voyage on. I used spinach instead of kale, and olive oil instead of butter...I added bite size chicken that I pre-seasoned before cooking -- mainly because I thought if I didn't like the squash I could pick the chicken out and eat it. But, this recipe was AWESOME!!! I may add a bit more spinach the next time I make it, just for my own personal taste. I love my food spicy so the amount of red pepper flakes was just right...however I would caution that it maybe too spicy for young kids but AGAIN this recipe was FANTASTIC!!!! I've attached a picture of how mine came out.
We are spaghetti squash lovers so this was right up our alley. Had to leave out mushrooms due to an allergy but we don't miss them anymore. We did the squash in the slow cooker on high for 5 hours. It could have used less time but we didn't check it along the way. Otherwise the recipe was followed to a tee and it was amazing. Thx Shyla!
This was my first time cooking with spaghetti squash. I loved this dish! I cooked a few strips of bacon and then sauteed fresh garlic and onion in the bacon grease, and substituted spinach for the kale. Otherwise used recipe as specified. VERY tasty and filling.
Very good! I added some chunks of pork roast, which complimented it really well.
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Spaghetti Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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