Twice Baked Spaghetti Squash

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese, plus more for topping
• 2 tablespoons chopped fresh parsley leaves, plus more for garnish
• 1/4 cup shredded mozzarella cheese

Directions

1. Set the oven to 375 degrees F (190 degrees C), and cover a baking sheet with parchment paper.
2. Slice the spaghetti squash lengthwise, then remove the seeds. Arrange the cut sides against the parchment and roast for 30 minutes, until a fork slides in easily.
3. Warm the olive oil in a large skillet over medium heat. Stir in the onion and garlic, cook until they have softened, about 5 minutes, then take the skillet off the heat and keep it nearby.
4. When the squash has finished baking, give it 10 minutes to cool enough to handle. Drag a fork through the flesh to pull the spaghetti-like strands into a large bowl, and keep the empty shells. To the bowl, add the onion and garlic from the skillet, along with the mozzarella cheese, Parmesan cheese, ricotta cheese, parsley leaves, oregano, red pepper flakes if you are using them, salt, and pepper; stir everything together until evenly mixed.
5. Spoon the filling back into the 2 squash shells, dividing it evenly, and sprinkle on more Parmesan cheese if you like. Return them to the baking sheet and bake for 15 minutes more, until the tops are golden brown. Finish with fresh parsley leaves before serving.