Spaghetti Squash With Pesto And Parmesan Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• 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.

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

Steps:

• Spaghetti Squash with Pesto and Parmesan... This is a super simple gluten-free, vegetarian side dish...and it is so. damn. good. It doesn't require much effort at all if you have prepared pesto on hand. If you don't want the oven on for extended periods of time in the summer, you can microwave your squash. Spaghetti Squash with Pesto and Parmesan serves 4-6 1 medium to large spaghetti squash baked or microwaved. Once cool enough, split it lengthwise and remove the pulp and seeds. Only remove the goopy stuff, the stranded, spaghetti-like stuff is what we're looking for. Use a fork and separate the the strands from the shell of the squash. Toss the squash in a bowl with 1/3 cup of pesto and 1/3 cup of parmesan cheese. Salt and pepper to taste. Preheat Broiler. Spread your squash mixture in a medium baking dish and sprinkle the top with a layer of parmesan cheese. Place the dish in the broiler for about 10 minutes or until the cheese on top gets a little crispy and takes on a golden hue.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
• Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
• Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.