One of our favorite restaurants in Portland, Ox, has the most amazing Spaghetti Squash. I had never had spaghetti squash until a few years ago at my first visit to Ox. Their version is: Coal-Roasted Spaghetti Squash, Toasted Garlic, Lemon, Aged Goat Cheese. You had me at goat cheese. I am a fan of almost anything with goat cheese. Last week, Chris, tried a new recipe we found for spaghetti squash. It was good, very good. Do not be deterred by how much description is below. It is actually much easier than it looks.
Cheesy Spaghetti Squash
Creamy spaghetti squash with cheese and herbs, topped with crunchy panko. Serves 4.
Found: Megan (I Eat Therefore I Cook)
- 1 Large Spaghetti Squash
- 1/2 TBSP Olive Oil
- 1/4 Cup Shredded Mozzarella Cheese,
- 1/4 Cup Grated Parmesan Cheese
- 2 TSP Fresh Thyme, Chopped
- 1 TSP Fresh Oregano, Chopped
- 1/2 TSP Pepper
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Paprika
- 1/4 cup Panko
- 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.
- Turn up oven to 400 degrees.
- 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.
- 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.
- Note: We skipped step 1, and cut the squash in half, placed face side up with wax paper on top, and put in the microwave for 20 minutes, then went right to step 3.
Let me know if you try to make it, and if you do what you think!