high-protein spaghetti squash parmesan
see it in action…
high-protein spaghetti squash parmesan
2
Ingredients
- 1 small spaghetti squash (2 pounds)
- extra-virgin olive oil
- kosher salt and freshly-ground black pepper
- 1/2 cup whole milk cottage cheese
- 3 ounces whole milk low-moisture mozzarella, shredded (about 3/4 cup), divided
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons panko breadcrumbs
- 1/2 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/2 cup marinara sauce (my fave is Rao’s)
Instructions
- Heat the oven to 450°F. Trim the stem from the squash and cut in half crosswise. Scoop out the pulp and seeds. Brush the cut sides lightly with oil and season with 1/2 teaspoon salt and several grinds black pepper. Place cut side down on a baking sheet (you can line with parchment for easy cleanup); roast until the squash flakes easily with a fork, 25-30 minutes. (Don’t overcook!!)
- Meanwhile, combine the cottage cheese, half the mozzarella, basil, red pepper flakes, 1/2 teaspoon salt and several grinds black pepper in a large bowl. Combine breadcrumbs, Parmesan, a drizzle of oil and a pinch each salt and pepper in a separate small bowl.
- When cool enough to handle, scrape out the squash strands and transfer to the cheese mixture. Toss to combine. Return to shells, alternating with sauce. Top with remaining mozzarella and breadcrumb mixture.
- Bake until golden brown and cheese is melted, 10-15 minutes. Top with more basil.
Adapted from my air fryer spaghetti squash parmesan on The Kitchn.
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