Twice Baked Cheesy Spaghetti Squash

COPING BY COOKING: A QUARANTINE RECIPE SERIES

Here is Recipe #9! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍

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INGREDIENTS

Spaghetti Squash
Pistou (or Pesto)
Cheddar
Parmesan
Olive Oil
Parsley
Black Pepper
Sea Salt

INSTRUCTIONS

STEP 1: Preheat the oven to 400°F.

STEP 2: Wash the spaghetti squash well.

STEP 3: Slice the spaghetti squash in half. Keep the skin on but scoop out the seeds. *Tip* Clean, season, and bake the seeds for a yummy snack!

STEP 4: Drizzle olive oil, sea salt, and black pepper on the inside of the spaghetti squash. Massage in with your hands.

STEP 5: Bake the spaghetti squash uncovered until you can move a fork through it easily.

STEP 6: Remove the spaghetti squash from the oven and put aside to cool.

STEP 7: Heat up a pan and add a spoonful of pistou.

STEP 8: Scoop out the spaghetti squash and add to the pan. Put the empty skins aside for later.

STEP 9: Mix together the spaghetti squash and pistou well ensuring it is all coated. Add more olive oil and pistou as necessary along with Parmesan.

STEP 10: Scoop the spaghetti squash back into the skins.

STEP 11: Add cheddar cheese on top and if you're like me add some in the middle too.

STEP 12: Turn the oven to broil and cook the spaghetti squash until the cheese is golden.

STEP 13: Garnish with parsley and more Parmesan.

STEP 14: Eat and enjoy!