This Spaghetti Squash Parmesan is a Vegetarian's Dream
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  • 1 large spaghetti squash (about 3 lb), halved lengthwise and seeded 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 4 ounces whole-milk ricotta (½ cup) 2 tablespoons chopped fresh parsley, plus more for serving ¼ cup fresh basil, torn, plus more for serving ¼ teaspoon crushed red pepper flakes (optional) 4 oz. fresh mozzarella, torn into bite-size pieces, divided 1½ cups marinara sauce 4 oz. grated Parmesan (about 1 cup) ½ cup Panko breadcrumbs



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