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Spaghetti Squash Pesto Bake
What you need
- 1 spaghetti squash, cut in half lengthwise, seeds scooped out*
- Pesto sauce to taste (1/3 cup +/-)
- Grated romano or parmesan (1/4 - 1/3 cup plus a few tablespoons for the top)
- 2 Tbl olive oil, if needed**
- Half & half or cream
How to make it
- Bake spaghetti squash halves cut sides down on a baking tray at 350º for 30 minutes until very tender when poked with a fork
- Allow to cool slightly then using a fork, scrape out the flesh into a mixing bowl
- Add pesto, cheese and oil** and blend well - taste and season with salt & pepper as desired
- Spread in a baking dish and top with additional grated cheese
- Pour 1/4 cup or so half & half over the top
- Bake at 350º for about 30 minutes or until the cheese on top is golden brown
I find it easiest to remove the seeds and the fibrous membranes around them prior to cooking. Once cooked, the squash easily separates into strands making it more difficult. On the other hand, cutting into raw winter squash is difficult because they're so hard. It's a great food to work with, but may take some experimenting to find your preference.
Know your pesto - I make mine with very little oil, so the recipe benefits from additional oil. If the pesto you're using is high in oil, you don't need more.
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