Name: Roasted Spaghetti Squash with Garlicky Herbed Bread Crumbs
Ingredients: 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!)

Ingredients

Scale

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!)

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Instructions

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, versus 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.