Cheesy Baked Spaghetti Squash with Marinara Sauce

Ingredients

• medium spaghetti squash(about \1 1/2 lb s1/1.1 kg each)
• tablespoon extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 3/4 cup sjarred marinara sauce, best quality such as Rao's or Victoria
• teaspoon schopped fresh thyme, plus more for serving (or 3/4 teaspoon dried)
• 1/2 cup sshredded whole milk mozzarella cheese
• tablespoon sfinely grated Parmigiano-Reggiano
• 1/2 tablespoon sunsalted butter, melted
• 3/4 cup panko

Instructions

1. Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Line a baking sheet with heavy duty aluminum foil for easy clean up.
2. Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board and slice through them top to bottom to cut each squash in half (use your body weight to press the knife down).
3. Using a soup spoon, scrape out the seeds and discard them.
4. Place the squash halves cut side up on the prepared baking sheet.
5. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and ½ teaspoon pepper.
6. Flip the squash halves so they are cut side down.
7. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork.
8. You should be able to scrape the strands away from the skin easily.
9. Flip the squash halves so they are cut side up, and let sit until cool enough to handle.
10. Use a fork to scrape out and fluff the strands.
11. Increase the oven temperature to 425°F (220°C).
12. Place the strands in a large bowl. Add the marinara sauce, ¾ teaspoon salt, ¼ teaspoon pepper, and thyme and toss gently until the squash is evenly coated. Taste and add adjust seasoning if necessary. Transfer the mixture to an ungreased 9 x 13 in (23 x 33 cm) baking dish. Sprinkle the mozzarella cheese evenly over top, followed by the Parmigiano Reggiano.
13. In a small bowl, combine the melted butter with the panko, and mix until the panko is evenly coated. Sprinkle the panko mixture evenly over the cheese. Bake for 25 to 30 minutes, or until the top is golden. Let cool for a few minutes, then sprinkle with more fresh thyme and serve.

Tips

I f you’ve never cooked spaghetti squash, it can be a little intimidating because it’s one of those large, awkward vegetables you’re not quite sure how to go at. For this recipe, I use two medium squash rather than one large one, as the smaller squash are easier to cut. I also sharpen my chef’s knife before I get started; it makes all the difference. (Pro tip: you’re much more likely to cut yourself with a dull knife than a sharp one. I use an electric knife sharpener regularly to keep my knives in tip-top shape.) About Pro Tips My Recipe Box