Spaghetti Squash Pomodoro
- Total Time
You can either plate this recipe or serve it in the scooped-out squash halves.
uncooked spaghetti squash2 medium, halved, seeded
whole wheat Panko breadcrumbs½ cup(s), or regular panko
grated Parmesan cheese6 Tbsp, divided
dried oregano2 tsp, divided
extra virgin olive oil2 tsp
uncooked onion(s)½ cup(s), chopped
fresh tomato(es)2 small, quartered
garlic clove(s)3 large clove(s), minced
table salt¾ tsp
fresh parsley¼ cup(s), chopped
- Preheat oven to 350°F. Arrange squash halves cut side down on a foil-lined baking sheet; roast until strands of squash separate when scraped with a fork, 35-40 minutes. When cool enough to handle, scrape all of squash into strands.
- Meanwhile, place panko in a large skillet; cook over medium heat, stirring often, until toasted, about 5 minutes. Remove from heat and stir in 3 Tbsp cheese and 1 tsp oregano; set aside.
- Heat oil in same skillet over medium heat; cook onion, stirring occasionally, until light golden, about 4 minutes. Stir in squash strands, tomatoes, garlic, salt, and remaining 1 tsp oregano; cook, tossing often, until tomatoes soften and squash is coated, about 4 minutes. Stir in remaining 3 Tbsp cheese. Combine toasted panko and parsley; sprinkle over skillet.
- Serving size: 2 cups