Cheesy Twice Baked Spaghetti Squash
This cheesy twice baked spaghetti squash is mixed with creamy ricotta cheese and nutty pesto sauce and topped with a crispy Parmesan cheese and breadcrumb topping.
Ingredients
- 1 medium spaghetti squash 3-4 lbs
- 1 teaspoon salt taste and add more to taste
- ΒΌ teaspoon pepper taste and add more to taste
- 3 tablespoons prepared pesto store-bought or homemade
- 1 cup whole milk ricotta cheese
- 4 teaspoon grated Parmesan cheese teaspoons on each spaghetti squash half
- 4 teaspoons gluten free bread crumbs (optional) 2 tablespoons on each spaghetti squash half
- Cooking spray
Instructions
- Preheat the oven to 400 degrees. Place the whole spaghetti squash on a baking sheet and bake for 25 minutes.
- Once the squash has cooked for 25 minutes, it will be very easy to cut. Remove the squash and line the baking sheet with parchment paper. Slice the squash lengthwise and place the two squash halves flesh-side down on the lined baking sheet.
- Roast the squash for 20 minutes. Remove the seeds using a fork. Check the squash for the desired consistency as the cook time will vary depending on the size. The squash should have an al dente, slightly crisp-tender consistency with long strands that are not mushy. If the squash isn't perfectly tender, place it back in the oven for another 10 minutes.
- Once the squash is the perfect consistency reduce the oven temperature to 375 degrees. Remove the stringy flesh of the squash from the skins. Set the skins aside. Add the pulp to a large bowl and combine it with the ricotta cheese and the pesto sauce. Divide it back into the skins.
- Add the bread crumbs, salt, pepper and Parmesan cheese to a bowl and stir to combine. Top each spaghetti squash with 1/2 of the topping. Lightly spray cooking spray over the top of the topping.
- Bake for 20 minutes or until the spaghetti squash is thoroughly heated and the topping is starting to turn golden brown.
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