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
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.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.