Pesto Spaghetti Squash Bake
Ingredients
- 2 medium spaghetti squash (about 5 pounds total)
- 2 tablespoons extra-virgin olive oil
- 8 ounces baby spinach
- 10 ounces frozen artichoke hearts, thawed and coarsely chopped
- ½ cup refrigerated reduced-fat basil pesto
- 3 tablespoons all-purpose flour
- ¾ cup grated Parmesan cheese
- ¼ teaspoon salt
- 8 ounces fresh mozzarella balls, drained and cut in half
- ½ cup whole-wheat panko breadcrumbs
- Cooking spray
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