Spaghetti Squash With Breadcrumbs

This was my first attempt at making spaghetti squash, so I wasn't entirely sure what it was supposed to look like, or the consistency it was supposed to have. I would definitely modify it a bit if I were to make this same recipe again. I am excited to try the spaghetti squash with a pasta sauce. I am addicted to pasta, so having a healthier alternative is wonderful. I had no idea how much spaghetti I would get out of one squash, which was a lot more than I expected!

What you'll need:

1 small spaghetti squash

2/3 cup breadcrumbs

1 tbs olive oil

2 tsp basil

1/2 cup onions

1/2 cup green pepper

1/2 cup mushroom 

3 cloves garlic

garlic salt to taste

Preheat the oven to 375 degrees.

Poke a few holes in the spaghetti squash and cook for 1 hour on a cookie sheet 

lined with aluminum foil.

Toward the end of the hour, begin sautéing the vegetables. 

Take the squash out of the oven.

Cut it in half...

Scoop out the seeds.

Pour the olive oil on the pan and heat up.

Add some bread crumbs and brown them.

Add the squash.

Place more breadcrumbs on top.

Mix it all together.

Add the garlic salt and basil.

Serve and enjoy!

It came out alright for the first time. I would definitely do a few things differently, if I were to make it again. I will definitely try the spaghetti squash again, but this particular recipe with the breadcrumbs was kind of odd. I will probably try it again, but will be aware of how much spaghetti will come out of the squash next time!