Spaghetti Squash With Pesto And Parmesan Recipes

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
• In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
• In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
• Enjoy!

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:

• 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:

• Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
• Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
• Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.