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Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Oven Version
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
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.
Course: Side Dishes, Entrées
Cuisine: American
Keyword: Paleo Friendly, Gluten Free, Quick and Easy, Vegetarian
Servings: 4
Calories: 347 kcal
  • 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
  1. Pre-heat the oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.

Recipe Video

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.