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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 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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Ingredients

1 h 40 m servings 160 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  3. 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 kale and mushrooms; reduce heat to medium low.
  4. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  5. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts


Per Serving: 160 calories; 10.8 g fat; 14.1 g carbohydrates; 4.3 g protein; 20 mg cholesterol; 461 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 133
  1. 183 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 i...

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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.

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 ...

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 absol...

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 ins...

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 t...

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 hou...

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 i...

Loved this! I wanted more/different veggies in it, so I did my own twist to the recipe. I added the mushrooms, but also added zucchini, yellow squash, sun dried tomatoes and forgot the spinach. ...

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 wil...