SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS
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
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.
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Azhar Azhar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Mike Magele
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy spaghetti squash.
Joanne Mahabir
[email protected]This recipe is a great way to get your kids to eat vegetables. They'll love the spaghetti squash and the flavor is amazing.
Zohaib Khattak
[email protected]I love the simplicity of this recipe. It's a great way to enjoy spaghetti squash without a lot of fuss.
Ibrahim Edrissi
[email protected]This recipe is a great way to use up leftover spaghetti squash. It's also a healthy and delicious meal.
Diana Funkhouser
[email protected]I'm not a big fan of spaghetti squash, but this recipe changed my mind. It's so flavorful and delicious.
Safa Gill
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious.
nosiphiwo zama
[email protected]I made this recipe last night and it was a hit! My husband and I both loved it.
Solomon Nwaobilor
[email protected]This is a delicious and healthy recipe. I will definitely be making it again.
Boateng Bediako
[email protected]I love this recipe! It's a great way to get my kids to eat their vegetables.
Shaha Buddin
[email protected]This was my first time making spaghetti squash and it turned out great! The recipe was easy to follow and the squash was delicious.
Jacob Richardson
[email protected]I've made this recipe several times and it's always a hit. My family loves the spaghetti squash and the flavor is always on point.
Charles Montoya
[email protected]This spaghetti squash recipe is a game-changer! It's so easy to make and the results are amazing. The squash is perfectly tender and the garlic, parsley, and breadcrumbs add a delicious flavor.