• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Recipes

    Roasted Spaghetti Squash with Garlicky Herbed Bread Crumbs

    Published: Feb 28, 2014 · Modified: May 12, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    In the midst of a super long day with my toddler, I came up with this tasty lunch. I used spaghetti squash as the “pasta” but just couldn’t go totally carb-free, so I topped it with a healthy dose of garlicky, herbed Panko. The crunchiness of this topping was perfect with the creamy roasted squash.

    Roasted Spaghetti Squash with Garlicky Herbed Bread Crumbs

    I used what I had in the house for this dish, and I didn’t have any fresh parsley, so I used dried. If you happen to have fresh, follow the recipe as written, but toss in the finely chopped parsley at the end, after the breadcrumbs have been toasted.

    Roasted Spaghetti Squash with Garlicky Herbed Bread Crumbs

    This is also easily vegan, if you leave off the Parmesan. But I love Parmesan with my pasta, so I topped mine with a few curls, and it was great.

    Roasted Spaghetti Squash with Garlicky Herbed Bread Crumbs

    Roasted Spaghetti Squash with Garlicky Herbed Bread Crumbs
    Big Flavors from a Tiny Kitchen - Ashley Covelli

    Serves 2 as a main course or 4 as a side dish

    1 spaghetti squash, halved lengthwise, seeds removed
    2 tablespoons extra-virgin olive oil, plus more for finishing
    2 cloves garlic, minced
    6 tablespoons Panko bread crumbs
    2 tablespoons dried parsley
    Pinch of dried red pepper flakes
    2 teaspoons balsamic vinegar
    Parmesan cheese, for serving (optional, but encouraged!)

    Preheat oven to 350°F. Place squash, cut side up, on a baking sheet and roast for 1 hour. Remove from oven and let cool slightly. Use a fork to gently scrape the strands of “spaghetti” loose from the skin. I’ve found that scraping crosswise (instead of lengthwise) produces more spaghetti-like strands, verses a big pile of mashed squash.

    In a skillet, heat 2 tablespoons oil over medium heat. Add garlic, breadcrumbs, parsley and pepper flakes. Cook, stirring occasionally, until the breadcrumbs darken in color and are fragrant.

    To serve, put a pile of squash on your plate (or, leave it right in the squash skin). Drizzle with a little olive oil and balsamic vinegar. Toss it a bit with a fork and top generously with breadcrumb mixture. I enjoyed shaving some Parmesan cheese curls over top while it was still warm, so it would melt down a bit onto the squash.

    Enjoy!

    Big Flavors Rating: 4 Stars

    More Easy Recipes

    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Close-up of a forkful of birthday cake confetti pancakes.
      Birthday Cake Confetti Pancakes with Sprinkles
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland
    • Collage of cucumber recipe images with text that reads, "25+ Must-Try Cucumber Recipes".
      25+ Must-Try Cucumber Recipes

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.