Side dishe for 8

Pesto Spaghetti Squash

Name: Pesto Spaghetti Squash
Total time: 85 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 1/2 tbsp extra virgin olive oil (optional); to taste kosher salt & ground black pepper (optional); 1/4 cup fresh basil leaves (optional); 2 cups whole milk ricotta cheese; 1/2 heaping cup basil pesto sauce; 1 clove garlic; 2/3 cup freshly grated parmesan cheese; 8 oz fresh mozzarella

$2.63for 485 minServes 8

Roasted spaghetti squash is tossed with marinara and pesto ricotta, then topped with mozzarella and Parmesan for a baked dinner.

Pesto Spaghetti Squash with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.28Typical price
	Milk, 17 oz$0.04/oz typical	17 oz	$0.68Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Parmesan, 2.25 oz$0.55/oz typical	2.25 oz	$1.28Typical price
	Mozzarella, 8 oz$0.30/oz typical	8 oz	$2.40Typical price
Total for the servings shown		$5.27

Swaps

Swap mozzarella for cheddar and shredded cheeseabout the same price
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blends

Not included in the cost.

85 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

Italian Vegetarian Low-carb Kid-friendly Budget Side dishes Fall

Typical price

$0.66 per serving$2.63 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 tbsp extra virgin olive oil (optional)
to taste kosher salt & ground black pepper (optional)
1/4 cup fresh basil leaves (optional)
2 cups whole milk ricotta cheese
1/2 heaping cup basil pesto sauce
1 clove garlic
2/3 cup freshly grated parmesan cheese
8 oz fresh mozzarella

Steps

Heat the oven to 400 F and line a baking sheet with parchment.
Halve and seed the spaghetti squash, brush it with olive oil, and season it with salt and pepper.
Roast the squash cut-side down for 40 to 45 minutes, until the strands pull away easily.
Warm the marinara and garlic in a saucepan over medium heat for 8 minutes.
Stir the ricotta, pesto, and half the Parmesan together, then scrape the squash strands into the mixture.
Fill the squash shells with the mixture, top with mozzarella and remaining Parmesan, and bake for 15 minutes.