Serves 4 as a main course or 8 as a side

Ingredients

2 small or one large spaghetti squash (about 4 ½ - 5 pounds total)*
1 tablespoon extra virgin olive oil
1 ¾ cups jarred marinara sauce, best quality (such as Rao’s)
Salt
½  teaspoon freshly ground black pepper
1½ teaspoons fresh thyme, or ½ teaspoon dried
1 cup shredded Italian cheese blend, best quality (typically Fontina, Asiago and Parmesan)
1 tablespoon unsalted butter, melted
½ cup Panko breadcrumbs
Freshly grated Parmesan cheese, for serving

Directions

1. Preheat oven to 425 degrees.

2. Fill a large pot with about 2 inches of water and bring to a simmer. Place spaghetti squash in pot, cover with lid and simmer, turning once, for about 30 - 40 minutes, or until squash is tender and easily pierced with a fork. Let cool.

3. Cut squash in half and remove seeds. Use a spoon to scoop out flesh, being careful not to shred the strands (it is best to go from side to side, rather than lengthwise). Place strands in large bowl.

4. Add extra virgin olive oil, marinara sauce, 1 teaspoon salt, pepper, and thyme to bowl and toss gently until squash is well coated with sauce.  Taste and add more salt if necessary (I usually quite a bit more but salt to your own taste). Transfer mixture to a 9 x 13-inch baking dish. Sprinkle grated cheese evenly over top. Combine melted butter with panko and sprinkle evenly over top of cheese. Bake for 25-35 minutes, or until top is golden. Serve with grated Parmesan cheese.

*Select spaghetti squash that feel heavy for their size.