Spaghetti Squash with Parmesan & Toasted Garlic Breadcrumbs
Active Time: 15 minutes | Total Time: 55 minutes | Serves Serves 4
- 4-pound spaghetti squash
- 3 tablespoons extra virgin olive oil (1T. + 1T. + 1T.)
- 1 clove garlic, chopped
- ¼ cup dried breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley
- ¼ cup grated Parmesan
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 400°F.
To cut the squash in half, first, firmly hold one end of the squash and insert the tip of your chef’s knife through the middle until it touches the cutting board. Then, pull the knife down through the squash until it hits the cutting board and cuts through the squash. Turn the squash around and repeat on the other side. The two halves should fall away from each other. Scoop out the seeds and pulp like you would a pumpkin.
Place the squash on a rimmed sheet pan. Drizzle 1 tablespoon of the oil over both halves; rub to coat. Flip them over so they lay cut-side down Roast until they can be easily pierced with a paring knife, 40 to 45 minutes.
Meanwhile, chop the garlic. Place a small skillet on the stove and turn the heat on to medium. Add 1 tablespoon of the oil and heat until it shimmers (about 1 minute). Add the garlic and cook for 30 seconds until fragrant but not browned. Add the breadcrumbs and cook, stirring constantly, until golden brown and crisp, about 2 minutes. Transfer to a small bowl to cool.
Chop the parsley and add to the breadcrumbs. Grate the Parmesan.
Flip the roasted squash halves over and use two forks to shred the flesh into “spaghetti” strands. Scoop out the spaghetti and place on a platter or plate and drizzle with the remaining tablespoon of oil. Season with the salt and pepper (about 12 turns on pepper mill) and sprinkle with the breadcrumbs and Parmesan.
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