Adapted from the New York Times
Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghetti-like strands. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe.
|1 spaghetti squash, about 3 pounds |
|2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*|
|3 to 4 large garlic cloves, green shoots removed, minced |
|2 tablespoons breadcrumbs |
|2 tablespoons finely chopped flat-leaf parsley |
|Salt and freshly ground pepper to taste |
|Freshly grated Parmesan |
- 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, then cut in half lengthwise, and allow to cool some more. Remove the seeds and discard, then scoop out the flesh from half of the squash, and place in a bowl.
- Run a fork through the flesh to separate the spaghetti-like 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.
- 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 — 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.
*NOW items available at your local health food store