• Andrew Zimmern Cooks: Spaghetti Squash Crumble


Spaghetti Squash Crumble

By Andrew Zimmern

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 wonderful vegetarian meal.

Watch Andrew make this recipe:

Spaghetti Squash Crumble

Servings: 6


Squash Filling

  • 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

Crumble Topping

  • 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


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.

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.

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.

Raise oven temperature to 425 degrees F.

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.

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