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7 ingredient pesto spaghetti squash

pesto spaghetti squash
[category] Main Course
[published] October 5, 2021
[PREP] 10 minutes
[COOK] 1 hour
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Ingredients

  • 1 tbsp olive oil
  • 1 spaghetti squash
  • 1/3 cup pesto
  • 1 tbsp butter
  • 2 cups mushrooms sliced
  • 1/2 cup parmesan cheese
  • 1/4 cup pine nuts
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425. Carefully cut the spaghetti squash in half. Scoop out the seeds and drizzle with olive oil. Transfer to a tin foil lined baking sheet with the cut side of the squash down.
  2. Bake for 40-45 minutes, until the squash is tender. If you are short on time, see the text above for instructions on microwaving the squash.
  3. Let the squash cool for a few minutes. While it is cooling slightly, add the butter to a pan over medium heat. Add sliced mushrooms and cook down for 5 minutes. Take off the heat.
  4. Using a fork, scrape the inside of the cooked squash and it will come off in spaghetti shaped pieces. Transfer to a bowl and add the pesto. Toss until the squash is fully covered.
  5. Divide the squash between two plates and top with mushrooms, parmesan cheese, and pine nuts. Enjoy!