Well hello there cheesy goodness.
As the cooler months approach I have the desire to start making hearty meals. It's somewhat difficult to find meals that are hearty and healthy and tasty to boot! I've found a wonderful filling recipe that has minimal ingredients and is only 442 calories per generous serving.
I wouldn't call it "healthy" but certainly healthier than the alternative; fettuccine alfredo. The first time I made this meal, I gave John a regular plate of fettuccine and ate the squash myself and we found that we both actually preferred mine. I've substituted half and half for cream which cuts nearly 250 calories per serving. And I'm not kidding about the GENEROUS serving. You could totally be satiated with half this much, but I love the squash bowl too much to go sticking this in some Pyrex dish. In fact, I don't care at all if you don't eat it in one sitting, BUT YOU MUST SERVE IT IN THE GOURD.
1 c. half and half
1 tbs butter
1/2 c. parmesan cheese
1/2 tsp salt
1 tbs pesto
1 medium spaghetti squash
1/4 c. shredded mozzarella cheese
Preheat oven to 450°. Cut squash in half lengthwise, remove and discard seeds. Lightly oil a baking tray and place squash open side down on the tray. Bake for 40 minutes until tender.
With 15 minutes left on the squash, begin the sauce. Melt butter in saucepan on medium low heat. Add half and half, parmesan cheese and salt. Stir frequently until fully blended. Mix in pesto. Remove from heat and let stand while you shred your squash.
Using a fork you should be able to make loads of tiny spaghetti squash "noodles". Pour 1/2 of sauce into each half. Mix throughout the squash and top each with 1/8 cup mozzarella cheese. Place halves back onto your tray and broil for about 5 minutes, until the top is browning.
LOOK AT ALL THAT FLAVOR!