If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe gives a crunchy, toasty, garlicy kick to spaghetti squash, turning it into an addictive vegetable side. If you are making bread crumbs from stale baguette, I recommend Melissa Clark's method: cut the bread into slices and then uses the grater insert of a food processor to turn them into crumbs. —Fairmount_market
- 1 medium spaghetti squash
- 2 large garlic cloves
- red pepper flakes to taste
- 1/4 cup olive oil
- 1/4 cup bread crumbs from stale baguette
- 1/4 cup Italian parsley leaves
- salt to taste
- Preheat your oven to 350. Poke the spaghetti squash all over with a fork and bake in a roasting pan for about 45 minutes (depending on the size), until it is soft when pierced through with a skewer or knife. Remove from the oven and allow to cool a bit while you prepare the garlicy bread crumbs.
- Peel and mince the garlic. Heat a small saucepan over medium heat and then add the olive oil. When it glistens, add the red pepper flakes and minced garlic and cook, stirring for a few minutes until it is soft and fragrant but before it starts to brown. Now add the bread crumbs and a generous pinch of salt and cook them, stirring, until they turn a pretty toasted brown color. Remove from heat.
- Slice the spaghetti squash lengthwise and gently scoop out the seeds and pulp. Now run a fork along the squash flesh to release the spaghetti strands. Transfer the strands of spaghetti squash to a serving bowl.
- Chop the parsley and stir into the garlicy bread crumb mixture. Layer the breadcrumbs onto the spaghetti squash. Toss and serve immediately.
- This recipe was entered in the contest for Your Best Stale Bread
Your Best Middle Eastern Recipe
Here are your community picks
Here are your Community Picks!
The dreamiest foods around.
Make your own ghee.
A can-do tool.