Stuffed Spaghetti Squash 4 Cheese Pesto Lasagna
Seasonal spaghetti squash stuffed with a creamy 4 cheese béchamel sauce, basil pesto, and fresh herbs. This is an easy, delicious, and healthier way to enjoy the classic flavors of a white lasagna.
1. Preheat the oven to 425 degrees F.2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 3. Meanwhile, in a medium bowl, mix together the milk, pesto, oregano, spinach, and ricotta cheese. Season with red pepper flakes, salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup provolone cheese. 4. Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese in the bottom of each squash, then evenly divide the milk mix among the squash cavities. Top with the remaining provolone cheese. Cover the squash loosely with foil. 5. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK. 6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh oregano.