CRISPY SPAGHETTI SQUASH BAKE
Updated: Aug 26
Makes 10 servings
Macros: 180 Cal, fat 8g, carbs 26g, fibre 4g, protein 4g
2 spaghetti squash (4-1/2 lb/2 kg total)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 onion thinly sliced
1 tablespoon chopped fresh sage
1 1/4 cup fresh bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons butter melted
Using fork, pierce squash all over. Roast in roasting pan in 375ºF (190ºC) oven, turning twice, until tender when pressed, about 1 hour. Let cool slightly.
Cut squash in half lengthwise and scoop out seeds. Using fork, pull strands apart and place in colander. Drain for 30 minutes. Transfer to bowl. Stir in salt and pepper.
Meanwhile, in large skillet, heat oil over medium heat; cook onion, stirring often, until golden, about 15 minutes. Add sage and toss. Add to squash; gently stir to combine. Pour into 8-inch (2 L) square baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake, uncovered, for 25 minutes before adding topping.)
Combine bread crumbs, Parmesan cheese and butter; spread over squash mixture. Bake in 400ºF (200ºC) oven until topping is golden brown, about 15 minutes.