Spaghetti Squash With Garlic, Parsley and Breadcrumbs

By Martha Rose Shulman

Updated April 11, 2023

Spaghetti Squash With Garlic, Parsley and Breadcrumbs
Andrew Scrivani for The New York Times
Total Time
About 1 hour 30 minutes
Rating
4(1,108)
Comments
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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 3½-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.

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Ingredients

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

Preparation

  1. Step 1

    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.

  2. Step 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.

Tip
  • Variation: Toss the spaghetti squash with 1 cup fresh tomato sauce or simple marinara sauce. Serve with freshly grated Parmesan.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

4 out of 5
1,108 user ratings
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Comments

Suzanne

I prefer to cut the Spaghetti Squash in half and remove the seeds before roasting. Brush with olive oil, sprinkle with salt & pepper -- I also like ground herbes de provence -- and place cut side down on a foil or parchment lined pan. Cooks much faster and I like the slight caramelizing that happens. I also roasted the seeds afterwards.

Gilian

I used crushed walnuts instead of the breadcrumbs, which was nice.

jmee

Read all the great comments and adjusted thus: 1) Cut the squash in half, rubbed with olive oil and salt/pepper and roasted cut down side on parchment paper for 45 minutes; 2) Added one minced anchovy and a tablespoon of capers to the garlic and breadcrumb mixture; 3) Roasted the squash seeds until crisp; 4) Served with a dollop of ricotta on top and sprinkled squash seeds for some crunch; 3) Grilled sausages to serve on the side. Delicious! Who knew spaghetti squash could mimic pasta so well

Sabulous

@Jestina is that 7 min pressure cooker then quick release or natural release?

Heidi

Delicious! For easier cutting of squash and faster time: Prick the whole squash all over with a sharp-tined fork. Place on a plate and Microwave for about 5 minutes. Let cool for about 5 minutes. Slice the squash in half vertically. Scoop out seeds. Brush cut sides with olive oil and season lightly with coarse sea salt and coarsest fresh ground black pepper . Place halves cut side down on baking sheet and roast at 400 degrees (or 375 degrees if using convection) for about 35-45 min.

David

Saw a similar recipe online somewhere once that I can't find that used guyere and pine nuts. Threw in a little cumin today that added a subtle sweetness.

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