Step 1

Preheat the oven to 400 degrees and line a sheet pan with aluminum foil or parchment paper. Trim the stem from each squash, then carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp. Brush the cavities of the squash lightly with olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Place the halves, cut sides down, on the prepared sheet pan, and roast for 35 to 40 minutes, until the squash is tender and flakes easily with a fork.

Step 2

Meanwhile, in a small bowl, combine the panko, 1½ tablespoons olive oil, and ¼ teaspoon salt, and set aside.

Step 3

Set the squash aside for 10 minutes, until slightly cooled. Using a fork, scrape the squash to loosen it from the skin (See Tip) and transfer to a large mixing bow. Add the marinara sauce, ½ cup of the Parmesan, the basil, 1 teaspoon salt, and ½ teaspoon pepper. Mix thoroughly, then divide the mixture between the reserved squash shells.

Step 4

Top each squash half with a quarter of the mozzarella slices, followed by a quarter of the panko mixture and 1 tablespoon of Parmesan. Bake for 20 to 25 minutes, until the bread crumbs are browned and the squash is heated through. Sprinkle each squash with basil and serve hot!Tip: If your cooked squash seems particularly wet, transfer it a colander and toss well to drain excess water before placing it in the mixing bowl.Copyright 2019, Lidey Heuck, All Rights Reserved