Cheesy Baked Spaghetti Squash with Marinara Sauce
 This cheesy spaghetti squash casserole is vegetarian comfort food. Ingredients 2 medium spaghetti squash (about 2½ pounds 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 bread crumbs 2 medium spaghetti squash (about 2½ pounds 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 bread crumbs Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean-up. Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board and slice through them top to bottom to cut each squash in half (use your body weight to press the knife down). Using a soup spoon, scrape out the seeds and discard them. Place the squash halves cut-side-up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and ½ teaspoon pepper. Flip the squash halves so they are cut-side-down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. You should be able to scrape the strands away from the skin easily. Flip the squash halves so they are cut-side-up, and let sit until cool enough to handle. Use a fork to scrape out and fluff the strands. Increase the oven temperature to 425°F. Place the strands in a large bowl. Add the marinara sauce, ¾ teaspoon salt, ¼ teaspoon pepper, and thyme and toss gently until the squash is evenly coated. Taste and add adjust seasoning if necessary. Transfer the mixture to an ungreased 9 x 13-inch baking dish. Sprinkle the mozzarella cheese evenly over top, followed by the Parmigiano-Reggiano. In a small bowl, combine the melted butter with the panko, and mix until the panko is evenly coated. Sprinkle the panko mixture evenly over the cheese. Bake for 25 to 30 minutes, or until the top is golden. Let cool for a few minutes, then sprinkle with more fresh thyme and serve. Make-Ahead/Freezer-Friendly Instructions: The casserole can be assembled and refrigerated for up to 2 days before baking, or frozen for up to 3 months. Bake directly from the refrigerator or freezer, allowing a few extra minutes in the oven. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean-up. Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board and slice through them top to bottom to cut each squash in half (use your body weight to press the knife down). Using a soup spoon, scrape out the seeds and discard them. Place the squash halves cut-side-up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and ½ teaspoon pepper. Flip the squash halves so they are cut-side-down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. You should be able to scrape the strands away from the skin easily. Flip the squash halves so they are cut-side-up, and let sit until cool enough to handle. Use a fork to scrape out and fluff the strands. Increase the oven temperature to 425°F. Place the strands in a large bowl. Add the marinara sauce, ¾ teaspoon salt, ¼ teaspoon pepper, and thyme and toss gently until the squash is evenly coated. Taste and add adjust seasoning if necessary. Transfer the mixture to an ungreased 9 x 13-inch baking dish. Sprinkle the mozzarella cheese evenly over top, followed by the Parmigiano-Reggiano. In a small bowl, combine the melted butter with the panko, and mix until the panko is evenly coated. Sprinkle the panko mixture evenly over the cheese. Bake for 25 to 30 minutes, or until the top is golden. Let cool for a few minutes, then sprinkle with more fresh thyme and serve. Make-Ahead/Freezer-Friendly Instructions: The casserole can be assembled and refrigerated for up to 2 days before baking, or frozen for up to 3 months. Bake directly from the refrigerator or freezer, allowing a few extra minutes in the oven. Nutrition Information Powered by Per serving (6 servings) Calories: 452 Fat: 26 g Saturated fat: 14 g Carbohydrates: 39 g Sugar: 16 g Fiber: 7 g Protein: 20 g Sodium: 1,252 mg Cholesterol: 70 mg Per serving (6 servings) Calories: 452 Fat: 26 g Saturated fat: 14 g Carbohydrates: 39 g Sugar: 16 g Fiber: 7 g Protein: 20 g Sodium: 1,252 mg Cholesterol: 70 mg