70 minutes
A cozy and satisfying baked spaghetti squash dish topped with crispy parmesan and panko breadcrumbs.
Spaghetti Squash, halved and seeded
each
tablespoons
to taste
to taste
Parmesan Cheese, freshly grated
0 oz
Garlic, grated
cloves
teaspoons
Mozzarella Cheese, cubed
0 oz
1. Season and Roast the Squash
Brush the halved and seeded spaghetti squash with olive oil and season well with kosher salt and black pepper. Place the squash cut-side down onto a parchment-lined baking sheet and roast in the preheated 450 degrees oven for 35 to 40 minutes, until tender.
2. Prepare Crispy Topping
Combine freshly grated Parmesan, panko breadcrumbs, grated garlic, fresh thyme leaves, a tablespoon of olive oil, and a pinch of salt and pepper in a small bowl. Mix well.
3. Shred Squash and Add Toppings
After the squash has cooled slightly, shred the inside with a fork to create spaghetti-like strands. Nestle the cubed mozzarella into the squash and sprinkle half of the cheesy panko mixture over the top.
4. Final Bake
Return the squash to the oven and bake for another 20 to 25 minutes at 450 degrees until the cheese is melted and the topping is golden brown.
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