Spaghetti Squash Parmesan

Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil or parchment paper.

Trim the stem from each Spaghetti Squash (2), then carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.

Brush the cavities of the squash lightly with olive oil, and sprinkle with Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/2 tsp).

Place the halves, cut sides down, on the prepared sheet pan, and roast for 35-40 minutes, until the squash is tender and flakes easily with a fork.

Meanwhile, in a small bowl, combine the Panko Breadcrumbs (25 g), Extra-Virgin Olive Oil (1 1/2 Tbsp), and Kosher Salt (1/4 tsp) and set aside.

Set the squash aside for 10 minutes, until slightly cooled.

Using a fork, scrape the squash to loosen it from the skin and transfer all the squash flesh to a colander, reserving the squash shells. Using your hands, firmly press the squash to drain any excess moisture.

Transfer the squash to a large mixing bowl, and add the Marinara Sauce (1 jar), Parmesan Cheese (4 Tbsp), Fresh Basil Leaves (7 g), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/2 tsp). Mix thoroughly, then divide the mixture between the reserved squash shells.

Top each squash half with a quarter of the Fresh Mozzarella Cheese Ball (1) followed by a quarter of the panko mixture and Parmesan Cheese (4 Tbsp).

Bake for 20 to 25 minutes, until the bread crumbs are browned and the squash is heated through.

Sprinkle each squash with remaining basil and parmesan and serve hot!