Spaghetti Squash all’Aglio e Olio

I love the idea of spaghetti squash, love that you can dress it like you would  pasta, and thought that I would keep it as simple as possible so as not to overpower the flavor of the squash, but didn’t quite know what I was getting into. As interesting as spaghetti squash is visually, it is really lacking in flavor. This is a rare vegetables that is in serious need of being dressed up and hit with some flavor. I had never made spaghetti squash before and followed a recipe from the Recipes for Health section of the New York Times, tossing it with garlic, breadcrumbs and parsley. It needs more though so the next time I make this I’ll throw in a few more cloves of garlic, mince them instead of leaving them whole and add a few anchovies for that extra hit of flavor. Experimentations are called for.

Spaghetti Squash all’Aglio e Olio

adapted from the New York Times

  • 1 spaghetti squash, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 3 to 4 large garlic cloves, green shoots removed, minced
  • 2 tablespoons breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmesan

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 spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.

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 a 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.

Yield: Serves 4.

Two Years Ago: Pizzette

~ by italicious on March 4, 2011.

One Response to “Spaghetti Squash all’Aglio e Olio”

  1. Great idea and it sounds delicious. Believe it or not, I’ve never had spaghetti squash, but now may be the time to try it. Thanks!

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