Cheesy Twice Baked Spaghetti Squash
Ingredients
- 1 large (about 3 1/2 to 4 pounds) spaghetti squash, halved lengthwise and seeds and stringy flesh removed
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 4 ounces aged cheddar cheese (such as Kerrygold Dubliner), shredded and divided (about 1 1/2 cups in total)
- 4 tablespoons melted butter (salted or unsalted), divided
- 1 tablespoon finely chopped rosemary
- 1 tablespoon coriander seeds, finely crushed or ground
- 1/2 teaspoon Aleppo pepper, or to taste
- 2 tablespoons finely chopped chives
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