Baked Spaghetti Squash with Cheesy Breadcrumbs
- 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- Generous amount of Kosher salt and black pepper
- 1 cup freshly grated Parmesan
- 1/2 cup panko or breadcrumbs
- 2 garlic cloves, grated
- 1 teaspoon fresh thyme leaves OR 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 ounces mozzarella, cut into 1/2-inch cubes
- To make cutting the raw, hard squash easier, poke several holes in it with a fork then microwave for 5 minutes until it’s soft enough to cut.
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined or foil-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme, oregano, and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, then sprinkle the squash with the remaining mozzarella and the panko mixture. Bake until the top is golden brown and mozzarella has melted, 20 to 25 minutes