This cheesy pesto spaghetti squash is the perfect meatless Monday dinner! Incredibly comforting and oh so easy to make it's a dish you'll find yourself cooking again and again.
1(965g)small spaghetti squash (about 1 1/2 pounds)halved and deseeded
Salt and pepper to taste
3Tbsppesto
⅓Cup(82g)ricotta cheese
1Cup(112g)mozzarella cheeseshredded
½Cup(50g)shredded parmesan cheese
¾Cup(177ml)milk
Instructions
Preheat the oven to 425 °F (218 °C). Set the squash halves on a baking sheet and sprinkle with salt. Bake for 15 minutes. It should be slightly soft. Remove from the oven.
Meanwhile prepare the cheese sauce. In a bowl combine the pesto with the ricotta cheese, mozzarella and parmesan. Add the milk and stir to combine. Season with some salt and pepper.
Fill the spaghetti squash boats with the cheese sauce. Cover with aluminum foil and take to the oven. Bake for 25 minutes.
Remove the foil and bake for 20 more minutes or until the cheese is slightly golden and bubbly.
Take out of the oven and with the help of a fork, scrape into strands, combining with the sauce.
Notes
I love to add some fresh thyme on top to give it some herby flavor but it’s optional.
This dish is better when served fresh and it doesn't refrigerate that well.