Baked Spaghetti Squash

Regarding the "horrifying" task of cutting a raw large squash, somewhere there was a suggestion (Deborah Madison?) to pre-bake whole at 350° for 20-30 minutes until the squash was slightly soft to the touch, then proceed. I have done this with spaghetti squash and with a large knife, it was less terrifying when slightly softened.

Poke some holes in the skin. Microwave the whole squash for 5 minutes. It will be tender enough to cut.

I went heavy on the salt and pepper and it was surprisingly flavorful. I also mixed in a big handful of halved grape tomatoes before the final 20 minute bake, I think it brightened it up nicely. Very tasty!

I can see this is going to be another go-to recipe for me by Ali Slagle in addition to her broccoli rabe and chickpeas. Easy and unfussy comforting and warming dinner to make on a cold November Friday evening. Simple and satisfying, real comfort food. Made again; a real pleasure.

I receive a box of vegetable in the mail weekly. Had to ask my BF what this round yellow object is. Went straight to NYT recipes and discovered what can be done. After completion a subtle melancholy swept over. Being raised in a Persian family I’d never been introduced to this exotic vegetable. I should have been eating this all my life!

I love Spaghetti squash but always come up against watery dishes even with perfectly cooked squash. This recipe allows the water to cook off in the last bake so that the squash stays crunchy. The topping here is versatile. After reading the comments, I added fresh oregano, chopped black oil cured olives and red pepper flakes. Didn't use mozzarella. Next time will reduce the breadcrumbs and try another combo of flavors. A keeper of a method!

I added minced garlic to the seasonings while roasting, went easy on the mozzarella (sprinkled a half a handful of grated in each) and added some diced pine nuts to the panko mixture. SO. GOOD.

Wife traumatized by bad spaghetti squash in childhood gobbled this up. It’s amazing what a crapton of cheese and panko can do!

Don't forget the seeds! After making this dish (added chicken sausage and loved that) I turned the oven off and put the cleaned squash seeds on the parchment with a healthy bit of salt to roast in the cooling oven. They were perfectly done when we had finished eating.

I did two small squash (all other ingredients measured the same) and served two adults and two kids as a light fall lunch. Next time I will add some crushed red pepper to the cheese/panko mix to liven it up a bit, and I plan to serve it with a simple salad.

I made mine without the mozzarella- next time I will be sure to add. Needs lots of salt and pepper. The recipe doesn’t say how much and because of the amount of Parmesan, I held back. Big mistake. Also another clove of minced garlic at least would be better.

Delicious. Use generous salt and pepper and coarse freshly grated mozzarella. Add a cup of halved baby tomatoes.

Delicious. Asked my Husband to split the squash, which he did beautifully. Next time, I would mix the scraped contents of the squash in a separate bowl with half the mozz/panko, then add back to the gourds, and then top with remaining mozz/panko mix. Didn't have mozz and the stores were out (ugh Corona) so we substituted a nice gouda. Didn't get the stretchy cheese effect from the recipe picture and the taste profile was completely changed, but we still liked it :)

I saw this recipe this morning and decided to try it for dinner. It was easy and the house smelled so good during all the roasting and baking. It was our main dinner dish so I heated some leftover beef ragu to serve on the side and I’m glad I did. The squash had the fantastic crunch on top but needed a little extra something to make it a meal. Given the ease and the yum I’ll be happy to make it again.

Loved it! Used vegan cheese and tofu for filling. Not sure if it needs to be baked at 450. I'm gonna try 400 next time.