Cheesy Tuscan Spaghetti Squash

Langkah-langkah

1. Preheat the oven to 400°F.
2. Carefully cut the spaghetti squash in half, lengthwise. Scrape out the seeds and the gooey flesh surrounding it, leaving the denser flesh intact. Transfer the squash to a large rimmed baking sheet, and brush the inside of the squash lightly with the olive oil. Season with plenty of salt and pepper. Flip the squash over, so that the cut side faces down.
3. Remove the excess papery exterior from the head of garlic, but keep the remainder of the head intact. Cut the top off of the head of garlic to expose the tops of the individual cloves. Place the garlic head on a piece of aluminum foil and drizzle the exposed cloves lightly with olive oil. Wrap the garlic in the foil and place on the baking sheet with the squash.
4. Roast the squash and garlic until tender, about 35 minutes. Once roasted, allow the squash to cool for 5-10 minutes before handling.
5. Flip the squash over so that the cut side is facing up. Scoop the spaghetti squash from the skin and place in a large bowl. Set aside.
6. In a medium-sized pot, heat the crushed tomatoes and stock over medium heat. Bring to a boil. Squeeze in the roasted garlic and mix well. Reduce heat to medium-low. Add in the pesto and yogurt, stirring to combine. Stir in the Borden® Cheese Mozzarella Shreds and baby spinach. Continue to stir until the cheese is melted and the spinach is wilted.
7. Mix the scooped out spaghetti squash into the sauce. Season with salt, pepper, and red pepper flakes, to taste.
8. Divide the saucy spaghetti squash evenly amongst the spaghetti squash skins. Cover with the Borden® Cheese Smoked Provolone Slices and broil the squash until the cheese melted and beginning to brown in spots. Top with fresh basil leaves and serve warm.