TIME: 1 hour
1 Medium Spaghetti Squash
1 Teaspoon Salt
1/2 Teaspoon Fresh Thyme, minced
1 Cup Whole Milk Ricotta Cheese
1/4 Cup Freshly Grated Parmesan
1/4 Cup Panko Bread Crumbs
Cut Spaghetti Squash lengthwise with a sharp knife and scoop out the seeds and other loose filling so all that is left is the firm meat. Preheat oven to 350 degrees and lightly grease baking dish as well as the inside of the squash. I used coconut oil cooking spray so I could evenly distribute the oil without using too much. This also helps keep the calories down since this is a very healthy substitute to other very fatty casseroles. Place the squash flesh side down on the baking dish and place in the oven for about 40 minutes. Check to see that it is fully cooked by sticking with a fork. If the fork goes in easily, it is ready to come out, if not, leave in for another 5 to 10 minutes or until forks slides in easily.
Once the squash cools enough to handle, scoop out the flesh and place in the mixing bowl. Mix in the Ricotta cheese, thyme and salt and mix well.
Lightly grease a 9×9 inch casserole dish and pour the squash mixture. Grate the Parmesan Cheese and evenly cover the casserole. On top of the parmesan evenly cover the casserole with the panko crumbs.
Place in the preheated oven at 350 degrees for 20 minutes. Turn oven to broiler setting and broil for two minutes or so, watching very carefully as the panko crumbs brown. Don’t let them burn. Remove immediately after they turn golden.