Sweet spaghetti squash, roasted then baked with a savoury bread crumb and Parmesan topping, is a great accompaniment to roast turkey. Fresh bread crumbs make a light and crispy crust, so it's worth making your own in the food processor.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
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.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 141 mg
- Sugars 4 g
- Protein 2 g
- Calories 99.0
- Total fat 5 g
- Potassium 187 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 8.0
