DSC_0131

Spaghetti Squash Parmesan

Spaghetti squash topped with sweet diced tomatoes, grana padano, and panko bread crumbs then roasted in the oven until golden brown. 
Difficulty: Easy
Time: 45-50 Minutes
This dish is Vegetarian

ABOUT THE DISH

Spaghetti Squash ranges from ivory to yellow/orange in color. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Spaghetti squash can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.

Ingredients
Spaghetti squash
Leeks
Garlic
Diced tomatoes
Panko Breadcrumbs

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.
Roast To cook food with dry heat in an oven or over a fire.

What you need

Medium or large sauté pan

Foil lined baking sheet

Cooking Instructions

DSC_0108
Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Pre heat oven to 425ºf. Rinse and dry all produce. Remove oregano leaves from stems and chop. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Remove the top and bottom of the leek leaving only the white part. Cut the leek in half lengthwise, rinse again, then slice into half moons. Mince the garlic. Grate the grana padano and divide into 4 equal portions.

DSC_0110
Step 2: MAKE THE SAUCE

In a medium pot over medium heat add 1 tsp. of oil. When hot add the leeks and garlic and sauté for 1-2 minutes until soft and fragrant. Open the diced tomatoes and add to the leeks and garlic sauté for an additional 2-3 minutes. Mix in the oregano and season with a pinch of salt and pepper. remove from heat.

DSC_0115
Step 3: ASSEMBLE THE SQUASH

Place 2 pats of butter in the bottom of one squash. Sprinkle with 1 portion of grana padano and season with a pinch of salt and pepper. Add half of the tomato sauce then sprinkle with another portion of grana padano. Top with half of the panko bread crumbs. Repeat these steps with the other squash half.

DSC_0119
Step 4: ROAST THE SQUASH

Place the squash on a foil lined sheet pan. Drizzle the top of each squash with 1 tsp of oil. Place in the oven to roast for 45-50 minutes.

DSC_0131
Step 5: PLATE THE DISH

Divide each squash between 2 plates. Enjoy!

DSC_0129
Step 6: CHEF's TIP

Eating spaghetti squash. If you’ve never had spaghetti squash you’re in for a treat. The best way to go about eating this is, to use a fork, in a dragging motion, pull the “spaghetti” strands away from the outer skin.