Spaghetti is a staple dinner meal for most families, but have you tried spaghetti squash? Instead of worrying what’s in your spaghetti meal, such as bad fats or if it will be bad for your diet or healthy living habits, you can instead have a go-to recipe that is very healthy and low in calories that is also an interesting twist on an Italian dish.
This pesto spaghetti squash is delicious and will give dinner time a bit of pizzazz. Instead of noodles, you will be using spaghetti squash, which is much healthier than the heavy carbs found in spaghetti noodles. There is also an abundance of kale and white mushrooms, also great foods when you’re dieting.
Here is a full ingredient list. This recipe makes six servings.
- One spaghetti squash, seeded and halved lengthwise
- 3 tablespoons of butter
- One sliced onion
- One cup of chopped kale, stems removed
- 4 white sliced mushrooms
- 1 teaspoon of garlic salt
- 1 teaspoon of Italian seasoning
- 1 teaspoon of red pepper flakes
- 1 teaspoon of olive oil
- 2 tablespoons of pesto
- 1/4 cup of Parmesan cheese, grated
And here are the instructions.
- Put squash on baking sheet skin side down and preheat oven to 400F. Place squash in the oven and bake until cooked thoroughly or about one hour. Let cool and then scrape flesh into string-like “noodles” with fork in a bowl to the side.
- Melt one tablespoon of butter in skillet over medium to high heat. Add the onion, stirring until turning translucent. Start stirring in the kale and mushrooms. Reduce the heat to low.
- Now stir in the garlic salt, Italian seasoning, two tablespoons of butter, red pepper flakes, and finally the squash. Let it cook for around two minutes and then place mixture into a large bowl.
- Start stirring in the olive oil and pesto into the bowl to give good consistency while also layering in the grated Parmesan cheese.
And voilà, a healthy and delicious spaghetti alternative everyone will love!