Photos by and property of Royce Cara Berler. May be used with author’s permission.

Baked Spaghetti Squash

Here’s a great dish by chef Ali Slagle I grabbed from the New York Times and whipped up.


1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded

3 tablespoons extra-virgin olive oil

Kosher salt and black pepper

1 cup freshly grated Parmesan

½ cup panko

1 garlic clove, grated

1 teaspoon fresh thyme leaves

8 ounces mozzarella, cut into 1/2-inch cubes (optional)

***I personally added tomato sauce and Gardein meatless frozen meatless meatballs


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 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 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, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

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