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Cheesy Spaghetti Squash
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Description
Creamy spaghetti squash with cheese and herbs, topped with crunchy panko.
Ingredients
- 1 whole Large Spaghetti Squash
- ½ Tablespoons Olive Oil
- ¼ cups Shredded Mozzarella Cheese
- 2 teaspoons Fresh Thyme, Chopped
- 1 teaspoon Fresh Oregano, Chopped
- ½ teaspoons Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ¼ cups Grated Parmesan Cheese
- ¼ cups Panko
Preparation
1. Preheat oven to 375ºF. Pierce squash with knife a couple of times. Place on baking sheet and place in oven for about 1 hour, or until the squash is easily pierced with a knife. Increase oven temperature to 400ºF.
2. Let cool and slice in half. Remove seeds from squash with spoon. Scoop out squash insides into a large bowl. Add olive oil, mozzarella cheese, thyme, oregano, pepper, garlic powder, onion powder and paprika. Mix together until evenly distributed.
3. In an 8×8 glass baking dish, place squash mixture in pan. Spread evenly. Sprinkle Parmesan cheese on top evenly. Sprinkle panko on top evenly. Place in oven and cook until panko becomes golden brown, about 20 minutes. Serve immediately and enjoy.
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