Spaghetti with Parmesan

Ingredients

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

How to Make It

Step 1
Heat oven to 400°F. Place squash on a parchment-lined rimmed baking sheet, drizzle cut sides with 2 tablespoons of the oil, and season with 1 teaspoon salt, and several grinds pepper. Place cut side down and roast until easily pierced with a fork, 40 to 45 minutes. Increase oven temperature to 450°F.

Step 2
Meanwhile, combine the ricotta, parsley, basil, red pepper flakes, half the mozzarella, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate small bowl, combine the breadcrumbs with remaining 1 tablespoon oil and ¼ teaspoon salt.

Step 3
Using a fork, gently scrape out the squash strands and transfer to the bowl with ricotta mixture. Stir until mostly combined but still streaky. Return the mixture to the hollowed-out squash halves. Dollop the marinara over the squash and scatter with remaining ½ cup mozzarella. Top with Parmesan, and breadcrumbs. Bake until breadcrumbs are golden and cheese is melted and browned in spots, 25-30 minutes. Serve topped with more basil.