Andrew Zimmern's Spaghetti Squash Crumble

A perfect holiday dish
spaghetti squash

If you're looking for an alternative to mashed potatoes or roasted veggies, you gotta try this spaghetti squash crumble. It’s the ultimate, sweet-and-savory side dish that just screams comfort food. The yellow winter squash is also low in calories and packed with nutrients, such as beta-carotene and fiber.

Recipe Courtesy of Andrew Zimmern.

Ready in
3 h
8
Servings
435
Calories Per Serving
Deliver Ingredients

Notes

If you are gluten-free or just trying to cut the carbs, substitute the breadcrumbs for almond meal.

Ingredients

For the squash filling:

  • 2 medium sized spaghetti squash
  • 1/3 Cup minced parsley
  • 1 Tablespoon fresh thyme leaves
  • 1 stick butter
  • 1 pinch ground nutmeg
  • 1/4 Teaspoon ground cinnamon
  • pinch ground allspice
  • pinch ground ginger
  • 1/4 Cup minced shallots
  • 3 minced garlic cloves
  • 1 Cup diced tomato, drained
  • 2 Cups fresh bread crumbs
  • 1 stick salted butter, melted
  • 2/3 Cups ground Pecorino Romano
  • 1/4 Cup brown sugar
  • 1/3 Cup thinly sliced almonds, lightly toasted

Directions

For the squash filling:

Preheat the oven to 325 degrees.

Halve the spaghetti squash and remove the seeds. Place on a large shallow baking dish or sheet pan, and season with salt and pepper. Roast the squash, flesh side up, for 90 minutes.

After the squash are cool enough to handle, scrape the flesh into a large mixing bowl with a fork.

Sauté the shallots and garlic in 2 tablespoon of the butter until translucent, about 5 minutes. Stir that mixture into the spaghetti squash.

Melt the remaining 6 tablespoons of butter, and pour into the squash.

Then, add all the herbs, spices and tomato. Fold together. Season with salt and pepper and reserve.

In a separate mixing bowl combine one stick of melted butter, the bread crumbs, cheese, almonds and the brown sugar.

Place the squash mixture in a large oval or rectangular baking dish and sprinkle the crumble over the top.

Cover loosely in aluminum foil and bake for 25 minutes at 325ºF.

Remove the foil and raise the temperature to 425 ºF. Cook untilcrumble is crispy, roughly an additional 25 minutes.

Nutritional Facts

Total Fat
30g
46%
Sugar
10g
N/A
Saturated Fat
17g
85%
Cholesterol
72mg
24%
Protein
9g
19%
Carbs
35g
12%
Vitamin A
229µg
25%
Vitamin B12
0.3µg
4.4%
Vitamin B6
0.2mg
11.1%
Vitamin C
11mg
19%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
10%
Vitamin K
47µg
58%
Calcium
233mg
23%
Fiber
4g
17%
Folate (food)
31µg
N/A
Folate equivalent (total)
68µg
17%
Folic acid
22µg
N/A
Iron
2mg
14%
Magnesium
47mg
12%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
16%
Phosphorus
178mg
25%
Polyunsaturated
2g
N/A
Potassium
311mg
9%
Riboflavin (B2)
0.2mg
14.5%
Sodium
503mg
21%
Sugars, added
4g
N/A
Thiamin (B1)
0.5mg
32.8%
Trans
0.9g
N/A
Zinc
1mg
8%