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Spaghetti Squash Parmesan
Recipe

9 INGREDIENTS • 11 STEPS • 1HR 15MINS

Spaghetti Squash Parmesan

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.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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 15MINS
Total Time
$19.18
Cost Per Serving
Ingredients
Servings
4
us / metric
Spaghetti Squash
2
Large Spaghetti Squash
Extra-Virgin Olive Oil
4 tsp
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Marinara Sauce
1 jar
(24 oz)
Marinara Sauce
Parmesan Cheese
1/2 cup
Parmesan Cheese, freshly grated
plus 4 Tbsp, divided
Fresh Basil Leaf
1/3 cup
Fresh Basil Leaf, chopped
plus extra
Fresh Mozzarella Cheese Ball
1
(8 oz)
Nutrition Per Serving
VIEW ALL
Calories
751
Fat
28.2 g
Protein
27.3 g
Carbs
111.2 g
Add to plan
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Spaghetti Squash Parmesan
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 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 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 tsp), and Freshly Ground Black Pepper (as needed).
step 3 Brush the cavities of the squash lightly with olive oil, and sprinkle with Kosher Salt (1 tsp), and Freshly Ground Black Pepper (as needed).
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 (4 tsp), and Kosher Salt (as needed) 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 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 (4 Tbsp), Fresh Basil Leaf (1/3 cup), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (as needed). Mix thoroughly, then divide the mixture between the reserved squash shells.
step 8 Transfer the squash to a large mixing bowl, and add the Marinara Sauce (1 jar), Parmesan Cheese (4 Tbsp), Fresh Basil Leaf (1/3 cup), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (as needed). 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 (4 Tbsp).
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!
step 11 Sprinkle each squash with remaining basil and parmesan and serve hot!
Tags
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American
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Spring
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