"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!" — Shyla Lane
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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.
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 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.
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!
Wow! I made this recipe exactly how it was written. EXCEPT I did half the crushed red peppers because I was making for kids. A MAZ ING! The next time I make it, here's what I will change. I will add more kale. I will also be adding some Italian sausage or spiced up turkey breast with this. I almost made the lasagna spaghetti squash also on this site. This has so much more nutrition. I'm glad I gave this one a try. I will be making this again.
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.
I usually only try recipes after reading the reviews. This had no reviews but I tried it because my husband wanted to eat more vegetables. It was excellent! We love spicy and it was a bit spicy so you may want to cut back on the red pepper flakes. We had 2nd helpings and I am looking forward to the leftovers for lunch tomorrow! Easy to make and well worth it.
* 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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