spaghetti squash with broccolini, tomatoes, and garlic bread crumbs
prep: 20 MINUTES | cook: 1 HOUR | total: 1 HOUR 20 MINUTES | serves 4 TO 6
Spaghetti squash is magical—you put it in the oven as squash, but when you pull it out, it’s spaghetti! This is because the squash flesh has a noodle-like texture and a mild taste, which makes it perfect for treating like pasta. Since it’s so nice and light, I love topping it with even more roasted vegetables, such as broccolini (broccoli’s skinnier cousin) and oven-blistered tomatoes, plus my favorite homemade garlic bread crumbs. The only thing left to do is sprinkle everything with plenty of Parmesan!
SPAGHETTI SQUASH
1 large spaghetti squash
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
GARLIC BREAD CRUMBS
½ loaf crusty artisan bread, roughly torn
4 tablespoons unsalted butter
3 garlic cloves, minced
¼ cup finely chopped fresh basil
BROCCOLINI AND TOMATOES
1 pound broccolini, ends trimmed
1 pint grape tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
½ cup grated Parmesan cheese
1 Make the squash: Preheat the oven to 425°F.
2 Cut the squash in half lengthwise and scoop out the seeds with a large spoon. Place the squash on a large baking sheet cut side up, drizzle the flesh with the olive oil, and season with a pinch of salt and a couple cracks of pepper. Roast for 50 to 60 minutes, until the squash is tender and light golden brown around the edges. Let the squash sit at room temperature until cool enough to handle.
3 Meanwhile, make the bread crumbs: In a food processor, pulse the bread into fine crumbs. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2 minutes. Stir in the bread crumbs and reduce the heat to medium-low. Toast the bread crumbs for 7 to 10 minutes, stirring constantly and making sure that they get nice and toasty but don’t burn. Remove the pan from the heat, stir in the basil, and set aside.
4 Make the broccolini and tomatoes: Arrange the broccolini and tomatoes in a single layer on a large baking sheet. Drizzle with the olive oil and balsamic vinegar and toss until well coated. Season with a pinch of salt and a few cracks of black pepper. After the squash has roasted for 30 minutes, transfer the broccolini and tomatoes to the oven and roast for 20 minutes, until the broccolini is tender and the tomatoes are blistered.
5 Assemble the dish: Use a fork to scrape the spaghetti squash strands away from the skin. Discard the skin and divide the squash among serving plates. Top with the roasted vegetables and garlic bread crumbs and sprinkle with the Parmesan. Serve immediately.