Andrew Zimmern: Andrew Zimmern’s Spaghetti Squash Crumble is Here to Win the Fall Potluck Wars
If you’re looking for an alternative to mashed potatoes or roasted vegetables, try
this spaghetti squash crumble. A gratin of soft roasted squash topped with
crunchy seasoned breadcrumbs, it’s the ultimate sweet-and-savory fall side
dish or centerpiece for a delish vegetable-based meal.
Spaghetti Squash Crumble
By ANDREW ZIMMERN
- 1 large spaghetti squash
- ¼ cup plus 3 Tbsp butter, melted
- pinch of salt
- pinch of pepper
- Pinch of clove
- ¼ tsp of nutmeg
- Pinch of allspice
- 2 Tbsp fresh thyme leaves
- 4 sage leaves, cut into thin ribbons
- 3 cups rye bread, cubed
- ⅓ cup pecorino romano cheese, grated
- 2 Tbsp brown sugar
- 1 tsp chile flakes
- 2 Tbsp parsley, minced
- 1 Tbsp garlic, grated on a Microplane
- 4 Tbsp butter, melted
1. Preheat the oven to 350 degrees F. Halve the squash and scoop out the seeds.
Brush with 3 tablespoons of melted butter. Season with salt and pepper. Place
on a sheet tray and roast for about 45 minutes, or until fork tender.
2. Remove squash from oven and let rest until cool enough to handle. With the
back of a fork, gently grate the flesh of the squash until it releases from the skin.
Place in a large bowl.
3. Season squash with salt, pepper, clove, nutmeg, allspice, thyme and sage. Add
¼ cup of melted butter. Stir to combine. Pour the mixture into a gratin dish.
4. Raise oven temperature to 425 degrees F.
5. To make the crumble, place the cubed bread in a food processor and pulse until
coarse crumbs form. Place the fresh bread crumbs in a large mixing bowl and
add the cheese, brown sugar, chile flakes, parsley, garlic and butter. Mix well
and sprinkle over the squash. Bake the crumble for 20 minutes, or until the top
is brown and crispy.