Spaghetti Squash Aio e Oio

November 18, 2012

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

Serves: 2-4


  • 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
In This Recipe


  1. 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.
  2. 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.
  3. 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.
  4. Chop the parsley and stir into the garlicy bread crumb mixture. Layer the breadcrumbs onto the spaghetti squash. Toss and serve immediately.

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