Pesto Spaghetti Squash Bake

1. Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.

2. Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat.

3. Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine.

4. Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot.

Tips

Equipment: Parchment paper