1 cupshredded Italian cheese blend (such as Fontina, Asiago and Parmesan)
1 tablespoonbutter, melted
1/2 cupPanko bread crumbs
Freshly grated Parmigiano-Reggiano, for serving
Preheat oven to 425 degrees.
Fill a large pot with about 2 inches of water and bring it to a simmer. Place the spaghetti squash in the pot, cover with a lid and simmer, turning once, for 30-40 minutes, or until the squash is tender and easily pierced with a fork. Let cool.
Cut the squash in half and remove the seeds. Use a spoon to scoop out the flesh, being careful not to shred the strands (it is best to go from side to side, rather than lengthwise). Place the strands in large bowl.
Add the extra virgin olive oil, marinara sauce, salt, pepper, and thyme to the bowl and toss gently until squash is well coated with the sauce. Taste and add more salt if necessary (I usually add quite a bit more but season to your own taste). Transfer the mixture to a 9 x 13-inch baking dish. Sprinkle the grated cheese evenly over top. Combine the melted butter with the panko and sprinkle evenly over the top of the cheese. Bake for 25-35 minutes, or until the top is golden. Serve with grated Parmesan cheese.