95% would make again
Asparagus And Mushroom Pesto Spaghetti Squash
featured in Spaghetti Squash 4 Ways
Tasty Team
June 10, 2019
Inspired by fortheloveofcooking.net
Ingredients
for 4 servings
Squash
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Pesto
- 2 cups fresh basil (80 g)
- ½ cup extra virgin olive oil (120 mL), divided
- ½ cup vegetarian parmesan cheese (55 g), grated
- 2 cloves garlic
- ¼ cup pine nuts (35 g)
- ½ teaspoon salt
Filling
- 1 tablespoon oil
- 1 lb mushroom (455 g), sliced
- 1 cup asparagus (125 g), cut in half
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
Nutrition Info
- Calories 571
- Fat 51g
- Carbs 18g
- Fiber 4g
- Sugar 5g
- Protein 14g
Estimated values based on one serving size.
Preparation
- 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!
Inspired by fortheloveofcooking.net