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RECIPE
9 INGREDIENTS11 STEPS1HR 15MIN

Spaghetti Squash Parmesan

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Spaghetti Squash Parmesan is the perfect compromise. It’s hearty and satisfying, in that classic marinara and melted cheese kind of way, but it’s also vegetable based and healthy enough to feel like a virtuous choice going into a new week.

1HR 15MIN

Total Time
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients
US / METRIC
Servings:
4
Serves 4
2
Large  Spaghetti Squash
1 1/2 Tbsp
Extra-Virgin Olive Oil
1/2 Tbsp
1 tsp
Freshly Ground Black Pepper
1/2 cup
Panko Breadcrumbs
1 jar
(24 oz)
Marinara Sauce
1/2 cup
Parmesan Cheese , freshly grated
plus 4 Tbsp, divided
1/3 cup
plus extra
1
(8 oz)
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Nutrition Per Serving
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CALORIES
751
FAT
28.1 g
PROTEIN
27.3 g
CARBS
111.2 g

Directions

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Step 1
Preheat oven to 400 degrees F (205 degrees C). Line a sheet pan with aluminum foil or parchment paper.
Step 2
Trim the stem from each Spaghetti Squash (2), then carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
Step 3
Brush the cavities of the squash lightly with olive oil, and sprinkle with Kosher Salt (1 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon).
Step 4
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.
Step 5
Meanwhile, in a small bowl, combine the Panko Breadcrumbs (1/2 cup), Extra-Virgin Olive Oil (1 1/2 tablespoon), and Kosher Salt (1/4 teaspoon) and set aside.
Step 6
Set the squash aside for 10 minutes, until slightly cooled.
Step 7
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.
Step 8
Transfer the squash to a large mixing bowl, and add the Marinara Sauce (1 jar), Parmesan Cheese (1/4 cup), Fresh Basil Leaf (1/3 cup), Kosher Salt (1 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon). Mix thoroughly, then divide the mixture between the reserved squash shells.
Step 9
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 (1/4 cup).
Step 10
Bake for 20 to 25 minutes, until the bread crumbs are browned and the squash is heated through.
Step 11
Sprinkle each squash with remaining basil and parmesan and serve hot!

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Nutrition Per Serving
Calories
751
% Daily Value*
Fat
28.1 g
36%
Saturated Fat
11.1 g
55%
Trans Fat
0.0 g
--
Cholesterol
49.0 mg
16%
Carbohydrates
111.2 g
40%
Fiber
23.7 g
85%
Sugars
46.1 g
--
Protein
27.3 g
55%
Sodium
2575.8 mg
112%
Vitamin D
0.1 µg
0%
Calcium
701.3 mg
54%
Iron
5.6 mg
31%
Potassium
2026.5 mg
43%
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