Cheesy Baked Spaghetti Squash with Marinara Sauce
TESTED & PERFECTED RECIPE – Spaghetti squash tossed with marinara sauce, topped with cheese and panko, and baked until gooey and golden.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Chef's knife
- Cutting board
- Soup spoon
- Baking sheet
- Aluminum foil
- Fork
- Oven
- Mixing bowl
- Baking dish
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 2 medium spaghetti squash ((about 2½ lbs/1.1 kg each))
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1¾ cups jarred marinara sauce, (best quality such as Rao's or Victoria)
- 2 teaspoons chopped fresh thyme, (plus more for serving (or ¾ teaspoon dried))
- 1½ cups shredded whole milk mozzarella cheese
- 3 tablespoons finely grated Parmigiano-Reggiano
- 1½ tablespoons unsalted butter, (melted)
- ¾ cup panko
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