Spaghetti Squash with Parmesan-Parsley Breadcrumbs
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.
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Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Pressure Cooker Version
- Prep Time: 5 m
- Cook Time: 15 m
- Total Time: 20 m
- Servings: 4
Ingredients
- 1 spaghetti squash halved and seeds removed
- salt and freshly ground black pepper
- olive oil optional
- 2 cups toasted coarse breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- extra virgin olive oil
Instructions
- Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. Add 2 cups of water to the cooker and lock the lid in place.
- Pressure cook on HIGH for 15 minutes (depending on the size of the spaghetti squash, you may need more or less time). Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
- 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.
Nutrition Facts
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Pressure Cooker Version
Amount Per Serving
Calories 343
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 630mg26%
Potassium 403mg12%
Carbohydrates 56g19%
Fiber 6g24%
Sugar 10g11%
Protein 14g28%
Vitamin A 715IU14%
Vitamin C 10.1mg12%
Calcium 298mg30%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Oven Version
- Prep Time: 5 m
- Cook Time: 45 m
- Total Time: 50 m
- Servings: 4
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.
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.
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version
- Prep Time: 5 m
- Cook Time: 12 m
- Cooling Time: 10 m
- Total Time: 17 m
- Servings: 4
Ingredients
- 1 spaghetti squash halved and seeds removed
- salt and freshly ground black pepper
- olive oil optional
- 2 cups breadcrumbs coarse, toasted
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- 1 tsp extra virgin olive oil
Instructions
- 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 in a microwave-safe casserole dish.
- Microwave for 8 to 12 minutes, depending on the strength of your microwave and the size of 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.
Nutrition Facts
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version
Amount Per Serving
Calories 348
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.
I actually put the whole spaghetti squash in the pressure cooker with A LOT of poke holes in it for 10-15 mins depending on the size of it and then make the rest of the recipe as is after I clean out the seeds. If you do it this way the then be super careful. The squash will be screaming hot.
Poke the whole squash with a fork and place in oven at 350 for60 minutes. Much easier to cut and remove seeds when soft!