Pesto Spaghetti Squash

Pesto Spaghetti Squash

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 sauteed mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Enjoy!"
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1 h and 30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 400 degrees Fahrenheit. Slice open the Spaghetti Squash length-wise, and then spoon out the seeds from the middle. Grease a cookie sheet and place the squash on the pan with the skin of the squash on the pan and the flesh facing up. Cook the squash for 1 hour, and then remove from the oven and cool for 10 minutes. Once you can handle the squash, take a fork and start scrapping out the insides. The squash will come out of the shell in a string-like form. Place in a bowl and set aside.
  2. On the stove over med-high heat, sautee the onion in 1 Tbsp butter. Once the onion starts to turn translucent, add the kale and mushrooms to the onion and reduce the heat to a med-low.
  3. Next add the squash to the pan. Add 2 Tbsp of butter, the garlic salt, and the Italian Seasoning and cook for a a minute or two until everything is mixed. Remove from the stove and place in a big bowl.
  4. Once in the bowl, add the olive oil and pesto to the mixture. Mix around, and then slowly add in the parmesan cheese. Mix until pesto and cheese is evenly spread, then serve! Enjoy!


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