spaghetti squash parmigiana

1 large sqaghetti squash

1/4 cup extra-virgin olive oil

2 teaspoons kosher salt

2 teaspoons fresh cracked black pepper

1 cup tomato sauce

1/4 cup Italian seasoned breadcrumbs

1 cup low moisture shredded mozzarella

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil.

Cut the squash in half and remove all the seeds.

Cover the cut side with the olive oil, about 1/8 cup each. Sprinkle with salt and pepper.

Place them cut side down and roast for 40 minutes.

Remove the oven and flip the squash over. Using a fork, scrape the squash to create the”spaghetti strands.”

Pour the sauce over the squash, sprinkle the breadcrumbs and then top with the cheese.

Place the squash back into the oven and cook for 15 minutes to melt the cheese.