Stuffed Spaghetti Squash

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 329kcal

Preheat oven to 400 F. Option to line a baking sheet with parchment paper for easy cleanup.
Slice spaghetti squash in half (see tips below) and use a spoon to remove and discard the seeds. Place squash cut side down on prepared baking sheet and bake in preheated oven until the squash shreds easily with a fork, 35-45 minutes depending on the size of your squash (don't overcook, your noodles will become mushy!).
In a small bowl, combine the parmesan, panko, or crushed pork rinds, garlic, thyme, olive oil, 1/2 teaspoon of salt, and black pepper in a bowl. Set aside.
Once spaghetti squash is cool enough to handle, shred with a fork into spaghetti "noodles". Combine squash with the remaining 1 teaspoon of salt and mozzarella--you can do this in the spaghetti squash boats to save dishes, although I find it's easiest to do in a large bowl. Place squash back in the boats and flatten the top. Sprinkle with an even layer of the parmesan combo. Return boats to rimmed baking sheet and bake in the oven until the top is golden about 15-20 minutes.

Having trouble slicing the squash? You can either:
1. Microwave it. Keep the squash whole, poke it with a fork all over, and microwave on high for 5 minutes. Flip, and microwave on high again for 5 minutes. Allow it to sit and "steam" for 5 additional minutes before slicing.
2. Slice off the stem. Your boat wont be as pretty, but it will be easier to cut.
3. Microwave for 5, slice in half, then finish in the oven. Test your squash after 20 minutes to see if it's cooked enough.
Low carb/keto - use crushed pork rinds instead of panko. To crush the pork rinds, place them in a plastic bag, and seal the top. Hit the bag with a rolling pin until panko sized.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com