SPAGHETTI SQUASH PESTO BOWL | EASY VEGAN RECIPE
Video taken from the channel: Ah Sustainable Life
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Video taken from the channel: Food Network
Spaghetti Squash with Basil Pesto
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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. Bring 1 cup basil pesto and 1/2 cup heavy cream to a simmer in a large skillet or saucepan over medium heat.
Add the spaghetti squash strands, tomatoes, and 1 teaspoon kosher salt. Stir to coat in the creamy pesto and cook until warmed through, 4 to 5 minutes. Cut spaghetti squash in half lengthwise, remove seeds and place flesh side up in a baking dish or baking sheet.
Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes-1. Instructions. Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
Allow the squash to cool slightly, then use a fork to. 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.
The spaghetti squash & pesto mixture is spooned back into the spaghetti squash “shell” for serving. You don’t have to do this, but it is a fun way of serving it. Before serving, sprinkle the top with shredded parmesan cheese. If your spaghetti squashes are.
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Meanwhile, trim one. 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.
Spaghetti Squash Pasta with Basil Pesto A simple, 9-ingredient spaghetti squash pasta with sun-dried tomato and basil pesto! A light, plant-based meal that’s perfect for fall and winter. The pesto and Parmesan create a delicious flavor combination. Chicken pesto over spaghetti squash is delicious cold or re-heated for a meal on the go, and it can be thrown in to an omelet for an Italian flavor.
Making pesto is also a great way to.
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