All Recipes

Spaghetti Squash Parmesan

1 Hr, 15 Mins
Butter Bread
Made With
Butter Bread


1 Large Spaghetti Squash (about 3 lb.), halved lengthwise and seeded

3 Tablespoons Olive Oil, divided

1 Teaspoon Kosher Salt

Freshly Ground Black Pepper

4 Ounces Whole-Milk Ricotta (½ Cup)

2 Tablespoons Fresh Parsley, chopped, plus more for serving

1/4 Cup Fresh Basil, torn, plus more for serving

1/4 Teaspoon Crushed Red Pepper Flakes

6 Ounces Fresh Mozzarella, torn into bite-size pieces, divided

1 1/2 Cups Marinara Sauce

4 Ounces Grated Parmesan (about 1 cup)

1 Cup Assorted Martin’s Breadcrumbs

Serves: 4


Step 1

Preheat oven to 400°F. Place squash on a foil-lined baking sheet, drizzle cut sides with olive oil (1 Tbsp. per squash half), and season with salt and pepper. Place cut side down and roast until easily pierced with a fork, 35-40 minutes.

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. Return the mixture to the hollowed-out squash halves. Dollop the marinara over the squash and scatter with remaining mozzarella. Top with grated parmesan and breadcrumbs.

Step 4

Bake until breadcrumbs are golden and cheese is melted and browned in spots, 25-30 minutes. Serve topped with more basil.

Recipe adapted from: