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pesto spaghetti squash on a baking sheet with tomatoes

Pesto Spaghetti Squash

Servings 4 servings
Calories 414kcal

Ingredients

  • 1 small spaghetti squash
  • 2 tablespoons unsalted butter divided
  • 1 onion diced
  • 2 cups Spinach packed
  • 1/2 cup white mushrooms sliced
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • 6 tablespoons prepared pesto
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt optional, see recipe below
  • 1 cup cherry tomatoes sliced
  • 1/2 cup pine nuts toasted
US Customary - Metric

Instructions

  • Use a fork to puncture the spaghetti squash all over. Microwave on high for 5 minutes. Flip and microwave for another 3-5 minutes (3 for smaller squash, 5 for bigger ones). Allow the squash to rest on the counter for at least 5 minutes before slicing it in half.
  • Meanwhile, melt 1 tablespoon of butter in a large pan. Once melted, add the onion and mushroom and saute until the mushroom begins to soften about 6 minutes.
  • Add the remaining tablespoon of butter, along with the spinach, and continue to cook until the spinach wilts.
  • Meanwhile, remove the seeds and shred the squash with a fork.
  • Remove pan from heat and stir in the squash, pesto, parmesan, and olive oil. Taste the squash and add salt as needed (each brand of prepared pesto will have different amounts of salt in them, I typically add 1/2 teaspoon).
  • Top your squash with sliced tomatoes and toasted pine nuts, and enjoy!

Nutrition

Calories: 414kcal | Total Carbohydrates: 28g | Protein: 10g | Fat: 32g | Sodium: 1369mg | Fiber: 6g | Sugar: 10g | Net Carbs: 22g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com