Baked Spaghetti Squash

Baked Spaghetti Squash

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
• ½ cup panko
• 1 garlic clove, grated
• 1 teaspoon fresh thyme leaves
• 8 ounces mozzarella, cut into 1/2-inch cubes (optional)

• Nutritional Information

  • • Nutritional analysis per serving (4 servings)

      260 calories; 18 grams fat; 6 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 19 milligrams cholesterol; 417 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

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.
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.
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.