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Pesto Pasta Spaghetti Squash
1 Spaghetti Squash
1 Pesto Pasta Cup
1/4 lb. of Shiitake Mushrooms or 1 Cup Sliced
1 Table Spoon of Olive Oil (butter too if you like!)
1 Table Spoon of
- if desired - recommended for full Flavor Country
Salt and Pepper To Taste
Preheat Oven to 425 degrees
Slice Squash, scoop out seeds, drizzle with Olive Oil and lightly salt and pepper to taste and place in pyrex roasting pan or oven safe casserole dish
Roast in oven for 35 minutes
Remove and add mushrooms to bakeware directly in bottom of pan around squash..feel free to add a little butter and more olive oil to the pan in this step.
Roast for additional 10 minutes.
After this step, follow directions of cooking Pesto Pasta and let sit covered for the 9-10 minutes while mushroom and squash finish roasting.
Remove squash and add pesto pasta and mushrooms to the natural cavity of the squash. Grate parmesan cheese on top if desired and finish in oven for 3-5 minutes until cheese is lightly golden..
Aquinas Philosopher's Blend Napa Valley 2009
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