Recipe Details
Ingredients
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1spaghetti squash, halved lengthwise and seeded
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3tablespoonsbutter, divided
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1onion, sliced
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1cupkale, stems removed and leaves chopped
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4white mushrooms, sliced
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1teaspoongarlic salt
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1teaspoonItalian seasoning
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1teaspoonred pepper flakes
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1teaspoonolive oil
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2tablespoonsprepared pesto
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¼cupgrated Parmesan cheese
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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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.
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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.
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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.
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Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories161 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 5g |
26% |
Cholesterol 20mg |
7% |
Sodium 461mg |
20% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 1g |
5% |
Total Sugars 2g |
|
Protein 4g |
9% |
Vitamin C 20mg |
22% |
Calcium 132mg |
10% |
Iron 1mg |
6% |
Potassium 306mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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