Spaghetti Squash with Garlic, Parsley and Breadcrumbs Recipe

Looking for an easy Spaghetti Squash With Garlic, Parsley and Breadcrumbs recipe? Learn how to make Spaghetti Squash With Garlic, Parsley and Breadcrumbs using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Spaghetti squash gets it?s name from the fact that once it?s cooked, the flesh breaks down into long spaghetti-like strands. I find spaghetti squash a bit dull on its own, lacking in the sweetness and depth of many other winter squash. But it?s hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you?ll only need half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers the next day with tomato sauce. From NYT Recipes for Health.

Recipe Ingredients for Spaghetti Squash With Garlic, Parsley and Breadcrumbs

1 1/2 lbs spaghetti squash
2 tbsp extra virgin olive oil
4 cloves garlic, minced
2 tbsp breadcrumbs
2 tbsp parsley, finely chopped
1 Freshly ground pepper to taste
4 tbsp Parmesan, freshly grated

Recipe Directions for Spaghetti Squash With Garlic, Parsley and Breadcrumbs

  1. 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. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. 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 squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.

  2. 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 ? that is, after about 1 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.

Categories

Vegetables, Main Dish, Italian

Nutrition Facts
Serving Size 190.2g
Amount Per Serving
Calories
153
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
132mg
5%
Potassium
220mg
6%
Total Carbohydrates
15.5g
5%
Dietary Fiber
0.3g
1%
Sugars
0.3g
Protein
3.7g
Vitamin A 5% Vitamin C 12%
Calcium 11% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Very low in sugar
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