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stuffed spaghetti squash rings

4

Ingredients

  • 1 medium spaghetti squash (~2 1/2 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt, divided
  • freshly-ground black pepper
  • 3/4 cup whole milk cottage cheese
  • 3 tablespoons chopped fresh basil leaves, plus more for serving
  • 1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it)
  • 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup), divided
  • 1 ounce Parmesan cheese, grated (about 1/2 cup), divided
  • 1/2 cup marinara sauce

Instructions

  • Heat the oven to 450°F. Trim the ends off the squash and slice crosswise into four even rings (1 1/2 to 2 inches each); remove the seeds. Brush both sides lightly with oil and season all over with 3/4 teaspoon salt and several grinds black pepper. Arrange on a baking sheet. Roast, flipping halfway through, until squash flakes easily with a fork but is still al dente, 20 to 25 minutes. (Don’t overcook!)
  • Meanwhile, combine the cottage cheese, basil, red pepper flakes, half the mozzarella, half the Parmesan, remaining 1/2 teaspoon salt and several grinds black pepper in a large bowl.
  • Increase the oven to broil. Scrape a few strands into the center of each ring to create a nest (you may not need to do this for the end pieces). Divide cottage cheese mixture between each ring, followed by sauce (2 tablespoons per ring). Top with remaining mozzarella and Parmesan.
  • Broil until the cheese is melted and browned in spots, 2 to 4 minutes (watch it carefully). Top with more basil.