Pesto Spaghetti Squash

Ingredients

• 3 tablespoons butter divided
• 1 teaspoon garlic salt 
• 1 teaspoon penzey's southwest seasoning italian
• 1 cup kale chopped
• 1 teaspoon olive oil 
• 1  onion sliced
• 0.3 cup parmesan cheese grated
• 2 tablespoons pesto prepared
• 1 teaspoon pepper flakes red
• 1  spaghetti squash halved lengthwise seeded
• 4  mushrooms white sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• stove

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Place squash skin side down on prepared baking sheet.
3. Bake until cooked through, about 1 hour.
4. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork.
5. Place in a bowl and set aside.
6. Melt 1 tablespoon of butter in a large skillet over medium-high heat.
7. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
8. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes.
9. Remove from stove and place squash mixture in a large bowl.
10. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.