Sweet spaghetti squash, roasted then baked with a savoury bread crumb and
Parmesan topping, is a great partner to roast turkey.

HANDS-ON TIME
25 minutes
TOTAL TIME
2 hours
MAKES
10 to 12 servings

INGREDIENTS

• 2 spaghetti squash (2 kg total)
• ¼ tsp each salt and pepper
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 1 tbsp chopped fresh sage
• 1¼ cups fresh bread crumbs (see tip, page 27)
• ¼ cup grated Parmesan cheese
• 2 tbsp butter, melted

PREPARATION

1. Using fork, pierce squash all over.
2. Roast in roasting pan in 375°F (190°C) oven, turning twice, until tender when pressed, about 1 hour.
3. Let cool slightly.
4. Cut squash in half lengthwise and scoop out seeds.
5. Using fork, pull strands apart and place in colander.
6. Drain for 30 minutes.
7. Transfer to bowl; stir in salt and pepper.
8. While squash is draining, in large skillet, heat oil over medium heat; cook onion, stirring often, until golden, about 15 minutes.
9. Add sage and toss to combine.
10. Add to squash; gently stir to combine.
11. Scrape into 8-inch (2 L) square baking dish.
12. (Make-ahead: Cover and refrigerate for up to 24 hours; bake, uncovered, for 25 minutes before continuing.)
13. Combine bread crumbs, Parmesan and butter; spread over squash mixture.
14. Bake in 400°F (200°C) oven until topping is golden, about 15 minutes.
15. Serve and enjoy!

NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS: about 99 cal, 2 g pro, 5 g total fat
(2 g sat. fat), 12 g carb, 2 g fibre, 7 mg chol, 141 mg sodium, 187 mg potassium.
% RDI: 6% calcium, 6% iron, 4% vit A, 8% vit C, 7% folate.