Spaghetti squash with crisp crumbs

October 17, 2016 Published by Dina

Spaghetti squash is a fun variety because its flesh breaks into spaghetti-like strands. It has a mild flavour that lends itself to different finishing touches, from tomato sauce to olive oil, pesto etc.

I kept this recipe simple by tossing the cooked strands with olive oil, parsley, salt, pepper and parmesan then topped it with crunchy bread crumbs that I first sautéed in a little olive oil. You can serve it in a bowl or as I did here, pile it back into the cooked shell.

This time I roasted the squash in the oven but it works very well in the microwave as well. Just place it cut side down on a dish, cover loosely and cook until done. Loosen the strands up with a fork.


Spaghetti squash

Spaghetti squash


1 spaghetti squash
Olive oil
Chopped parsley
Salt and pepper
Grated parmesan

Crumb topping:

1/2 cup bread crumbs
1 tablespoon olive oil
Salt and pepper
2 tablespoons parmesan


Cut the spaghetti squash in half vertically, lay on a baking sheet cut side down, cover loosely with foil and bake until the flesh is cooked through, about 45 minutes, depending on the size of the squash.

Scrape out the flesh into a bowl and with a fork toss to separate the strands.

Add olive oil, salt and pepper and mix.

Pile the flesh back into the halved shells.

Sauté the bread crumbs in a skillet with olive oil, add salt and pepper and then spoon over the squash.

Serve immediately or reheat later the same day.

Other squash recipes on the blog:



Roasted sweet dumpling squash stuffed with farro pilaf

Roasted sweet dumpling squash stuffed with farro pilaf


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