Asparagus And Mushroom Pesto Spaghetti Squash

Say hello to a veggie lover's dream with this Asparagus and Mushroom Pesto Spaghetti Squash recipe! It's a delightful twist on traditional pasta dishes, packed with earthy mushrooms, tender asparagus, and a vibrant pesto sauce that'll make your taste buds dance.

Instructions

1. 1

   Preheat oven to 400ºF (200ºC).

2. 2

   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.

3. 3

   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.

4. 4

   Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Enjoy!

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