1 spaghetti squash, halved lengthwise and seeded
3 tbsp butter, divided
1 onion, sliced
4 white mushrooms, sliced
1 c kale, stems removed and leaves chopped
1 tsp garlic salt
1 tsp Italian seasoning
1 tsp red pepper flakes
2 tbsp prepared pesto
1 tsp olive oil
1/4 c grated Parmesan cheese
1. Preheat the oven to 400 degrees F and grease a pan.
2. Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.
3. 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 mushrooms and kale; reduce heat to medium-low.
4. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.
5. Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.