Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Oven Version
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it - in the pressure cooker, the oven or in the microwave.
Course:
Entrées, Side Dishes
Cuisine:
American
Keyword:
Vegetarian, Paleo Friendly, Gluten Free, Quick and Easy
Servings: 4
Calories: 347 kcal
Ingredients
- 1 spaghetti squash halved and seeds removed
- salt and freshly ground black pepper
- olive oil optional
- 2 cups coarse breadcrumbs toasted
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- extra virgin olive oil
Instructions
-
Pre-heat the oven to 400ºF.
-
Brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper. Place the spaghetti squash halves, cut side down on a cookie sheet or an oven-safe casserole dish. Roast for 30 to 45 minutes, or until the point of a paring knife inserts easily into the squash.
-
While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
-
Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.
Recipe Video
Nutrition Facts
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Oven Version
Amount Per Serving
Calories 347
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 638mg27%
Potassium 398mg11%
Carbohydrates 56g19%
Fiber 6g24%
Sugar 10g11%
Protein 13g26%
Vitamin A 705IU14%
Vitamin C 10.1mg12%
Calcium 308mg31%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.