Spaghetti Squash With Garlic, Parsley and Breadcrumbs

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If you are at a loss as to what to do with your spaghetti squash other than tossing it in marinara (which we do love to do), try this recipe. It makes a tasty alternative. Additionally, spaghetti squash is a good source of fiber, vitamin C, B-vitamins, manganese and potassium.


MAKES: 4 Servings
PREP/COOK TIME: 1 Hour 30 Minutes


  • 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

  • 1/2 teaspoon sea salt

  • freshly ground pepper to taste

  • 2 tablespoons freshly grated Parmesan



  1. Preheat the oven to 375 degrees. Cut the squash in half lengthwise, and remove the seeds and discard. Add an inch of water to a baking dish large enough to accommodate the squash and place the squash haves in dish cut side down in water. Cover baking dish with foil. 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. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. You may have more squash than you need. Set aside the rest for another dish.

  2. 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.