Baked Cheesy Spaghetti Squash Recipe

Method

1. 1

   Start by preheating the oven to 400 degrees. Cut the squash in half. Sprinkle the spaghetti squash with corse salt and let sit for 15 minutes to draw out moisture.

2. 2

   Rub the 1 teaspoon of olive oil over the two halves of the spaghetti squash. Place the squash cut side down on a parchment lined baking sheet.

3. 3

   Bake for 20 minutes or until the squash is slightly soft. Remove from the oven.

4. 4

   Meanwhile prepare the cheese sauce. In a bowl combine the pesto with the ricotta cheese, 3/4 cup mozzarella and parmesan cheese.

5. 5

   Add the milk and stir to combine. Season with salt and pepper.

6. 6

   Fill the spaghetti squash boats with the cheese sauce. Cover with aluminum foil and bake for another 20 minutes.

7. 7

   Remove the foil, sprinkle with the remaining 1/4 cup mozzarella cheese and bake for another 5 minutes or until the cheese is slightly golden and bubbly.

8. 8

   Take out of the oven and with the help of a fork, scrape into strands, combining with the sauce. Garnish with fresh thyme and parsley and enjoy warm.