Spaghetti Squash With Garlic, Parsley and Breadcrumbs Recipe (2024)

I prefer to cut the Spaghetti Squash in half and remove the seeds before roasting. Brush with olive oil, sprinkle with salt & pepper -- I also like ground herbes de provence -- and place cut side down on a foil or parchment lined pan. Cooks much faster and I like the slight caramelizing that happens. I also roasted the seeds afterwards.

I used crushed walnuts instead of the breadcrumbs, which was nice.

There should be a note added to this that one hour is likely not nearly long enough for thicker or denser squashes. My experience is that they take a minimum of 75-90 minutes. Maybe I'm doing something wrong, but plan way ahead with this dish.

Alternative with marinara sauce is excellent. Sauté 2 minced garlic cloves, then about 2 handfuls of arugula. Then the squash and then the marinara. 3 TBS of parmesan and you wonder why would you ever eat pasta.

Read all the great comments and adjusted thus: 1) Cut the squash in half, rubbed with olive oil and salt/pepper and roasted cut down side on parchment paper for 45 minutes;2) Added one minced anchovy and a tablespoon of capers to the garlic and breadcrumb mixture;3) Roasted the squash seeds until crisp;4) Served with a dollop of ricotta on top and sprinkled squash seeds for some crunch;3) Grilled sausages to serve on the side.Delicious! Who knew spaghetti squash could mimic pasta so well

I added capers and lemon zest and it turned out amazing.

Delicious. I halve the squash, clean out the seeds, brush the flesh with EVOO, put the halves face down on a baking sheet and bake it for 45 minutes or so. I love that result.

Added a can of quartered artichoke hearts, a pinch of red pepper, and crispy, fried sage leaves as a garnish. Wonderful. Will absolutely be making this again.

We cook the spaghetti squash over the weekend and leave it in its rind for a few days in the fridge. It keeps well and makes for a very easy weeknight meal. Other variations that work well are sage instead of parsley and guyere instead of parmesean. We have also added pine nuts or pepitas for a nice crunch.

Delicious! For easier cutting of squash and faster time:Prick the whole squash all over with a sharp-tined fork. Place on a plate and Microwave for about 5 minutes. Let cool for about 5 minutes.Slice the squash in half vertically. Scoop out seeds. Brush cut sides with olive oil and season lightly with coarse sea salt and coarsest fresh ground black pepper .Place halves cut side down on baking sheet and roast at 400 degrees (or 375 degrees if using convection) for about 35-45 min.

Added a dollop of ricotta on top at the end. Delish.

Loved this recipe. Agree with everyone that the way way to cook spaghetti squash is halved, seeds removed, brushed with olive oil and roasted open side down for about 45-60 mins depending on the size. I was looking for a new way to dress my roasted spaghetti squash and this flavor combo didn’t disappoint. I subbed in thyme for parsley and also added a healthy amount of red pepper flakes, and toasted some pine nuts to give it a bit more texture. Super easy, would make again!

Very bland. if I were to make it again, I'd roast the squash halves to deepen their flavor as steaming in foil made an unassertive vegetable even more so. I added capers and an anchovy, but lemon at the end perked it was what really up. If I served this dish a second time, I'd add red pepper flakes to the olive oil. Parmesan cheese is essential. Bottom line, it's not memorable.

A shortcut for baking spaghetti squash: using the microwave. Cut it in half lengthwise and scrape out the seeds and tough middle parts. Put the halves in a microwave-safe container (small glass baking dish, or a glass bowl) with enough water to cover about 1/4-1/2 inch of the squash. (You can also cook one half of the squash at a time.) Microwave for 20-25 minutes; check for doneness at 20 minutes to ensure the squash doesn't get too mushy.

I added anchovy to the breadcrumbs (I used panko) and garlic mixturewhich helped balance the sweetness of the squash imho

As others suggested, I cut the squash length side, scooped out seeds, salt & pepper, EVOO and roasted it skin side down at 400 for about 40 minutes. For the sauce I didn’t have breadcrumbs but added red pepper flakes, lemon juice, capers, a few dollops of ricotta cheese and toasted pine nuts additional salt & pepper to taste. Would definitely make again and will try a bit of anchovy paste next time.

I had some shrimp in my freezer that I thawed, cleaned and added towards the end of cooking the squash and other recipe ingredients. It was a good addition.

Cut squash and roast for 45 minutes; more breadcrumbs and garlic, toasted pine nuts, lemon zest, red pepper flakes and lemon juice with parm.

Delicious way to use up spaghetti squash.

Can you freeze this soup?

How delicious this was! I took some ideas from the Notes, and added anchovy, capers and lemon zest and juice to the Parmesan and parsley. I used wheat germ instead of bread crumbs. I served it with hot Italian sausage-to make up for a tofu kielbasa debacle-and it was well received. I nuked the entire squash after piercing it for 5 mins, then cut it in half, slathered it with olive oil and salt and pepper and roasted it for 45 mins at 400. This is going into the rotation. 1/2 a squash left!

I added way more garlic than called for and loved it!

This was super tasty! Used Suzanne's tip about slicing in half first, adding herbs de Provence. Cooked in about 35-40 minutes instead of an hour. Used a little extra garlic and parsley, added chopped fennel fronds to the mix at the end, a little extra olive oil, and topped with grated parmesan and pepitas. Fun dish for seeing what you have on hand to add and tinker.

Followed the recipe and it seems like there could be a lot more seasoning going on and some extra veggies, like raw chopped fresh tomates, + celery + whatever lends itself to a primavera thing. I am sure to make it again...it's fun to do.

Cooked per the recipe. Still don’t quite understand why any recipe with “spaghetti“squash has to somehow take a pasta like path. Was underwhelming. If the Parmesan had not been included, it would have been a good squash dish. I think it simply needs to be treated like squash, where olive oil, salt, and and pepper are the primary ingredients, and we can forget ingredients like Parmesan, marinara sauce, and anything else that may try to make this sound like a pasta dish.

I place the whole spaghetti squash in a gallon zip lock bag and close it almost the whole way. Microwave it for 12-14 minutes (depending on your oven) and then scoop out seeds, spread, and use. The bag is to prevent any clean-up of microwave if your squash splits open during cooking. Easy, safe, fast and no cleanup.

This is one of my favorite go-to side dish recipes. Simple and delicious.

I prefer to cut spaghetti squash in half or in thirds (if large) crosswise before roasting. This provides longer, spaghetti like strands.

I roasted at 400 degrees cut side down without foil for half an hour (I prefer my spaghetti squash a little more al dente). I used panko breadcrumbs and in addition to the other ingredients added lemon juice, zest, thyme and red pepper flakes. This was delicious!

I let the squash brown and get golden on its own with some butter in the pan and grating parm in gradually. Used fresh basil and oregano because that’s what I had on hand. A hit.