Cheesy gooey comes to mind, while taking my early morning walk today and a taste of melted cheese. So guess what we are having for dinner tonight? And the best part is – I am not switching up anything. In fact, I am adding Italian sausage or the sweet-spicy chicken sausage 🙂
INGREDIENTS
- 2 medium spaghetti squash, halved and seeds removed
- 1 cup whole milk or heavy cream
- 1/3 cup basil pesto, homemade or store-bought
- 1 teaspoon dried oregano
- 8 ounces frozen chopped spinach, thawed and squeezed dried
- 1/2 cup whole milk ricotta cheese
- 1 1/2 cups shredded fontina cheese
- 1 cup shredded provolone cheese
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- fresh oregano, for serving {more}
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