Sweet Spaghetti Squash Noodles with Toasted Pecan Crumble
1 medium spaghetti squash (about 5 cups of flesh)
2 tablespoons butter
2/3 cup chopped pecans
3 tablespoons all-purpose flour
2 tablespoons rolled oats
2 tablespoons brown sugar
1 teaspoon kosher salt, divided
2 teaspoons cinnamon, divided
2 tablespoons half-and-half, divided
1 teaspoon vanilla extract
4 tablespoons Greek yogurt
How to Make It
Preheat oven for 425°F. Using a fork, poke the spaghetti squash several times all over. Microwave for 10 minutes on high, flipping half way through the cook time. Cut squash in half and remove seeds. Using a fork, gently scrape the flesh to form “spaghetti strands.” Place squash in a large bowl.
In a medium bowl, combine flour, oats, sugar, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside. In a medium skillet over medium-high heat, toast chopped pecans until golden brown and fragrant. Remove the pecans, and add to flour mixture. Return the skillet to the stove, and reduce heat to medium-low. Melt butter. Add flour-oat mixture to melted butter. Stir until well mixed and crumbly. Return nut mixture to bowl, and set aside.
Return the skillet to the stove, and adjust temperature to medium. Add spaghetti squash, half-and-half, vanilla, ½ teaspoon salt, and 1 teaspoon cinnamon. Stir to combine. Add nut mixture, keeping 4 tablespoons aside. Cook for 2 minutes. Remove from heat, and divide into 4 servings.
Top each serving with 1 tablespoon Greek yogurt and 1 tablespoon reserved nut mixture. Serve, and enjoy!
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