Baked Spaghetti Squash

Name: Baked Spaghetti Squash
Total time: 1 min
Ingredients: 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded; 3 tablespoons extra-virgin olive oil; Kosher salt and black pepper; 1 cup freshly grated Parmesan; 1/2 cup panko; 1 garlic clove, grated; 1 teaspoon fresh thyme leaves; 8 ounces mozzarella, cut into 1/2-inch cubes (optional)

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Total: 1 hours, 10 minutes

Servings: 4

Cost: $5.03 /serving

Author : Ali Slagle

fall winter garlic

Ingredients

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1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded3 tablespoons extra-virgin olive oilKosher salt and black pepper1 cup freshly grated Parmesan1/2 cup panko1 garlic clove, grated1 teaspoon fresh thyme leaves8 ounces mozzarella, cut into 1/2-inch cubes (optional)

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Instructions

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Step 1

Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.

Step 2

Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.

Step 3

Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

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