Baked Spaghetti Squash

Simple and tasty preparation of spaghetti squash, can been kept fairly keto by omitting or substituting the break crumbs.

Ingredients Directions

  • 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
  • 3 tbsp EVOO
  • Salt & pepper
  • 1 cup 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)

  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.

Original Recipe

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recipes/baked_spaghetti_squash.txt · Last modified: 2022/06/25 14:36 by phook

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