Spaghetti Squash Pesto Casserole

DH has been finding ways to lose weight and/or choose a diet with less inflammatory foods like gluten. Veggies are usually not first on his list of comfort foods, so I have to find creative ways to sex them up. Cheese is an indulgence, so this is a perfect side dish. You can vegan it up with vegan cheeses. Also, you can make a quick pesto with prewashed spinach, fresh garlic and olive oil.

Dwarfparents @cook_4127530

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Ingredients

6 servings

1medium to large spaghetti squash
1/2 jarKirkland/Costco Pesto Sauce
1 1/2 cupsshredded mozzarella
to tasteSalt and pepper
6 slicesMunster cheese (or any one of your choosing)

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Steps

1

Place the whole squash (rinsed well prior) into the crock pot. Pierce it at the top 15 times with a very sharp knife. Pour 2 cups of water, then cover. Use a foil between the squash and the cover if it won't close. Cook on low 3-4 hours.
2

Preheat oven to 350°F just after the squash is cooked.
3

Remove the squash and cut in half lengthwise. Remove the seeds with a fork. It should come out easily. Then, scrape out all the meat of the squash into a greased glass square baking dish.
4

Pour pesto and shredded cheese onto the squash in the dish and mix well. Season as desired.
5

Top with slices of Munster. If desired, you can place the Munster between the squash by saving one half, placing the cheese as one layer, then pouring the remainder on top. Top with the last 2 slices in a decorative fashion.
6

Place into oven for 20-25 minutes until bubbly and slightly brown.
Let rest about 5-10 minutes before serving. Otherwise, it can be scalding hot.