Andrew Zimmern Cooks: Spaghetti Squash Crumble
Discover Andrew Zimmern's Spaghetti Squash Crumble—a sweet-and-savory fall side dish or vegetarian centerpiece, topped with crunchy breadcrumbs for a delicious twist on traditional sides.
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Cooking tools:
- Food processor
- Microplane
- Baking dish
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Fork
- Pastry brush
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 large spaghetti squash
- 1/4 cup plus 3 tablespoons butter, melted
- Salt
- Pepper
- Pinch of clove
- 1/4 teaspoon of nutmeg
- Pinch of allspice
- 2 tablespoons fresh thyme leaves
- 4 sage leaves, cut into thin ribbons
- 3 cups rye bread, cubed
- 1/3 cup pecorino romano cheese, grated
- 2 tablespoons brown sugar
- 1 teaspoon chile flakes
- 2 tablespoons parsley, minced
- 1 tablespoon garlic, grated on a Microplane
- 4 tablespoons butter, melted
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