SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS

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Spaghetti Squash With Garlic, Parsley and Breadcrumbs image

Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.

Provided by Martha Rose Shulman

Categories     dinner, easy

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

1 spaghetti squash, about 3 pounds
2 tablespoons extra virgin olive oil
3 to 4 large garlic cloves, green shoots removed, minced
2 tablespoons breadcrumbs
2 tablespoons finely chopped flat-leaf parsley
Salt
freshly ground pepper to taste
Freshly grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
  • Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

ROMAN AFGHAN
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Yum!


Romio Dani
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This recipe is a bit too oily for my taste. I would recommend using less olive oil or butter.


Jessica Greenwell
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I'm always looking for new ways to cook spaghetti squash and this recipe definitely fits the bill. It's a great combination of flavors and textures.


Ahmed Sule
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This recipe is a great way to get your daily dose of vegetables. The spaghetti squash is a great source of fiber and the garlic, parsley, and breadcrumbs add a lot of nutrients.


md kibrya
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Not worth the effort.


Janney Garcia
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This recipe is a bit bland for my taste. I would recommend adding some additional seasoning or spices.


SALAAR JUTT
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I'm not a huge fan of spaghetti squash, but this recipe changed my mind. It's so flavorful and satisfying.


Md abu Abu Yousuf
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This recipe is a great way to use up leftover spaghetti squash. I usually make a double batch and freeze the leftovers for later.


Md Mogdi
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I love the combination of flavors in this dish. The garlic, parsley, and breadcrumbs really complement the spaghetti squash.


Momin Hossain
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This recipe is a lifesaver for busy weeknights. It's quick and easy to make and my whole family loves it.


Shifra k Fameican
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I've made this recipe several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.


Phelokazi Ndumiso
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This recipe is a must-try for anyone who loves spaghetti squash. It's so flavorful and satisfying. I особенно appreciate the fact that it's a healthy dish.


Justin Cuevas
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Meh.


saima kanwal
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Not bad, but not great either. I found the spaghetti squash to be a bit bland and the topping was a bit too oily for my taste.


Xxxwz Ali
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This recipe is a keeper! The spaghetti squash was cooked perfectly and the garlic-parsley-breadcrumb topping was divine. My family loved it.


Amanda Underwood
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Easy and tasty! I added some grated Parmesan cheese and it was perfect.


redwan aunonto
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I was skeptical about spaghetti squash at first, but this recipe proved me wrong. It's a great low-carb alternative to pasta and the flavors are on point. Highly recommend!


Larry Beneze
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This spaghetti squash recipe is a game-changer! It's so easy to make and incredibly delicious. The garlic, parsley, and breadcrumbs add the perfect amount of flavor. I'll definitely be making this again and again.


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