Roasted Spaghetti Squash with Thyme Butter and Pecan Crumble

For the longest time, I did not like spaghetti squash. I loved the creaminess of the butternut squash and the earthy flavor of the acorn squash. I had a hard time getting past the stringy texture. Once I got past what it wasn’t, I fell in love with what it was. Roasted Spaghetti squash became a staple as a base for sauces, roasted vegetables, and everything in between. This particular version includes one of my favorite recipes- the crumble. It’s a mixture of brown rice, chickpeas, and pecans that I’ve found to be the perfect topping for salads, potatoes, and as one reader commented, stuffed cabbage. I typically make a larger batch than the recipe calls for to use throughout the week.

Roasted Spaghetti Squash with Thyme Butter
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Serves: 2 servings
 
Ingredients
Roasted Spaghetti Squash
  • 1 spaghetti squash
  • 2 tablespoons butter, melted
  • 1 teaspoon fresh thyme, minced

Roasted Cauliflower
  • 2 cups cauliflower florets
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Pecan Crumble
  • 1/2 cup cooked short-grain brown rice
  • 1/2 cup chickpeas, drained and rinsed if using canned
  • 1/4 cup pecans, toasted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
Instructions
  1. Preheat oven to 400˚ F. Cut the spaghetti squash in half and place cut side down in a roasting pan. Add about 1/2" of water to the pan and place in oven. Bake until squash is tender, 45 to 60 minutes.
  2. Combine cauliflower with olive oil, salt, and pepper. Place in a roasting pan or on a sheet tray. Roast until squash is browning, 25 to 30 minutes (do this along with the roasting squash).
  3. While the squash and cauliflower is roasting, In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal.
  4. Heat a skillet over medium low heat and add mixture to pan (if using a pan that sticks, add a little olive oil). Stirring occasionally, heat mixture until fragrant, 4-6 minutes.
  5. Once the squash is done and just cool enough to handle, but still warm, scrape the insides with a fork. Place squash in a bowl and add the melted butter and time. Toss until the squash is well coated. Top with roasted cauliflower and crumble. Taste and add salt/pepper as desired.

Variations for the Roasted Spaghetti Squash

I use the three components of this recipe separately all the time but this was a recipe worth sharing when used together. If you were in a hurry, you could microwave the spaghetti squash (I’ve not done this, but it’s a way to speed up the process). You could also steam the cauliflower but I will always choose roasted cauliflower.

Vegan: Toss the spaghetti squash with olive oil or vegan butter instead of the butter. This recipe can easily be vegan.

Sauce: This isn’t an saucy recipe as the butter just coats the spaghetti squash. If you’re looking for something with sauce, use a prepared tomato sauce- it works well with the recipe as written. Or, you could even leave out the roasted cauliflower.

Crumble: I stick with brown rice and chickpeas but I’ll often switch up the nuts. Walnuts are a good alternative to pecans (or use both!)

Green Curry Spaghetti Squash with Apple Chutney

Featured Ingredient: Spaghetti Squash

I almost exclusively use spaghetti squash as a base for ingredients. Roasting makes it easy to prepare and then use in multiple recipes. A few of my favorite ways to use spaghetti squash:

Green Curry Spaghetti Squash with Chutney
Spaghetti Squash Burrito Bowls
Spaghetti Squash with Chickpeas and Kale

Roasted Spaghetti Squash with Thyme Butter