Cheesy Spaghetti Squash

When this is baking in the oven, I really looks like and smells like macaroni and cheese. But this is so much healthier that traditional macaroni and cheese. Spaghetti squash lends itself well to any flavors you add to it, so herbs and cheese makes it taste delicious. This is the perfect side dish for any fall meal.

Roast the squash in the oven.

Scoop out the squash and add, cheese, olive oil, herbs and spices.

Top with cheese and panko.

Cheesy Spaghetti Squash

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Prep time 15 mins
Cook time 1 hour 20 mins
Total time 1 hour 35 mins
Creamy spaghetti squash with cheese and herbs, topped with crunchy panko.
Author: Meagan {I Eat Therefore I Cook} Serves: 4
Ingredients

• 1 Large Spaghetti Squash
• ½ TBSP Olive Oil
• ¼ Cup Shredded Mozzarella Cheese,
• ¼ Cup Grated Parmesan Cheese
• 2 TSP Fresh Thyme, Chopped
• 1 TSP Fresh Oregano, Chopped
• ½ TSP Pepper
• 1 TSP Garlic Powder
• 1 TSP Onion Powder
• 1 TSP Paprika
• ¼ cup Panko

Instructions

1. Preheat oven to 375 degrees. 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.
2. Turn up oven to 400 degrees.
3. 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.
4. In a 8 by 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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