— · Sides
Baked Spaghetti Squash
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. For a basic roasted spaghetti squash, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Ingredients
Serves 4- 1 large(3- to 4-lb) spaghetti squash, halved lengthwise and seeded
- 3 tbspextra-virgin olive oil
- Kosher salt and black pepper
- 1 cupfreshly grated Parmesan
- ½ cuppanko
- 1garlic clove, grated
- 1 tspfresh thyme leaves
- 8 ozmozzarella, cut into 0.5-inch cubes (optional)
Method
- 01
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.
- 02
Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- 03
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.