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Asparagus And Mushroom Pesto Spaghetti Squash Recipe

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This recipe for Asparagus And Mushroom Pesto Spaghetti Squash, by , is from The Best Recipes you will want to cook over and over, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chad

Category:
Category:

Ingredients:  
Ingredients:  
SQUASH

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
PESTO

2 cups fresh basil
½ cup extra virgin olive oil, divided
½ cup vegetarian parmesan cheese, grated
2 cloves garlic
¼ cup pine nuts
½ teaspoon salt
FILLING

1 tablespoon oil
1 lb mushroom, sliced
1 cup asparagus, cut in half
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper

Directions:
Directions:
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!

Number Of Servings:
Number Of Servings:
2

 

 

 

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