Kosher salt and freshly cracked black pepperto taste
¼cupplain panko breadcrumbs
Preheat the oven to 400 degrees F. Coat a 13x9 baking dish and a baking sheet with extra virgin olive oil.
Cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out seeds and discard. Rub the inside of the squash with oil and place the squash, cut side down, on the baking sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife.
With a fork, scrape the squash strands into a large bowl.
Meanwhile, warm olive oil in a medium pan over medium heat. Add onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
To the bowl with the squash, add the ricotta cheese, cream cheese, ½ cup mozzarella, parsley, and the onion mixture. Stir to mix and salt and pepper to taste. Pour into the prepared baking dish. Top with remaining cup of mozzarella cheese.
In a separate small bowl mix together parmesan cheese, bread crumbs, oregano, and basil. Sprinkle on top of the casserole.
Bake for 30 minutes, or until bubbly and heated through.
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