Spaghetti Squash With Garlic Parsley And Breadcrumbs Recipes

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SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS



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.

SPAGHETTI SQUASH WITH GARLIC



Spaghetti Squash with Garlic image

Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Time 1h15m

Number Of Ingredients 4

2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 cloves garlic, slivered
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
  • When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
  • In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g

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