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!

Recipe Summary

prep:
25 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat 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.

  • 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.

  • 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.

  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts

161 calories; protein 4.3g 9% DV; carbohydrates 14.1g 5% DV; fat 10.8g 17% DV; cholesterol 19.9mg 7% DV; sodium 460.5mg 18% DV. Full Nutrition

Reviews (167)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2013
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. Read More
(32)

Most helpful critical review

Rating: 2 stars
09/30/2013
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 it in every bite and seemed like just as much squash as onion. Cut the pepper flakes in half and was still too spicy. Everything else was as written. Just had way too much pepper and onion for us.... leftovers went to waste. If we were too do it again I would omit the pepper flakes cut way back on the onion possibly cook them until carmelized instead of translucent add more mushrooms and spinach as wasn't near enough. Read More
(6)
223 Ratings
  • 5 star values: 149
  • 4 star values: 50
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
09/26/2013
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. Read More
(32)
Rating: 5 stars
07/08/2013
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 suited my taste buds perfectly though those with a lower spice tolerance may want to cut it in half. In the future I might cut the butter and salt in half to see how it tastes but this recipe is definitely spot-on! Read More
(21)
Rating: 5 stars
05/05/2013
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 absolutely be making this again and again. Read More
(20)
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Rating: 5 stars
07/20/2013
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 the kale. Otherwise used recipe as specified. VERY tasty and filling. Read More
(12)
Rating: 5 stars
04/13/2014
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 instead of butter...I added bite size chicken that I pre-seasoned before cooking -- mainly because I thought if I didn't like the squash I could pick the chicken out and eat it. But this recipe was AWESOME!!! I may add a bit more spinach the next time I make it just for my own personal taste. I love my food spicy so the amount of red pepper flakes was just right...however I would caution that it maybe too spicy for young kids but AGAIN this recipe was FANTASTIC!!!! I've attached a picture of how mine came out. Read More
(11)
Rating: 5 stars
09/20/2013
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 hours. It could have used less time but we didn't check it along the way. Otherwise the recipe was followed to a tee and it was amazing. Thx Shyla! Read More
(7)
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Rating: 4 stars
04/01/2014
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. I also used only olive oil instead of the butter and added about 1tsp of pepper. It turned out super delicious. Thanks for the recipe! Read More
(6)
Rating: 2 stars
09/30/2013
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 it in every bite and seemed like just as much squash as onion. Cut the pepper flakes in half and was still too spicy. Everything else was as written. Just had way too much pepper and onion for us.... leftovers went to waste. If we were too do it again I would omit the pepper flakes cut way back on the onion possibly cook them until carmelized instead of translucent add more mushrooms and spinach as wasn't near enough. Read More
(6)
Rating: 5 stars
10/27/2013
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 will add more kale. I will also be adding some Italian sausage or spiced up turkey breast with this. I almost made the lasagna spaghetti squash also on this site. This has so much more nutrition. I'm glad I gave this one a try. I will be making this again. Read More
(6)