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🍽️ Crispy Ciabatta with Spaghetti Squash

312 kcal · 30 min · 4 servings

Crispy Ciabatta with Spaghetti Squash Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the spaghetti squash thoroughly.
  3. 3. Cut the squash in half lengthwise.
  4. 4. Remove the seeds with a spoon.
  5. 5. Season the cut surfaces with salt and pepper.
  6. 6. Drizzle one teaspoon of olive oil onto each squash half.
  7. 7. Place the squash in the oven and bake for about 45 minutes.
  8. 8. Slice the ciabatta bread into pieces about two centimeters thick.
  9. 9. Place the bread slices on a rack in the oven.
  10. 10. Remove the squash from the oven shortly before it is finished.
  11. 11. Toast the bread slices for about eight minutes until golden brown.
  12. 12. Rinse the thyme sprigs under running water.
  13. 13. Shake the leaves dry.
  14. 14. Pluck the thyme leaves off the stems.
  15. 15. Let the spaghetti squash cool down for a moment.
  16. 16. Loosen the flesh of the squash with a fork.
  17. 17. Place the squash flesh into a bowl.
  18. 18. Drizzle two tablespoons of olive oil over the squash flesh.
  19. 19. Add the plucked thyme leaves.
  20. 20. Season the mixture with salt and pepper.
  21. 21. Cut the garlic cloves in half lengthwise.
  22. 22. Rub the cut surfaces of the garlic over the toasted bread slices.
  23. 23. Drizzle the garlic-rubbed bread slices with a little olive oil.
  24. 24. Spread the seasoned spaghetti squash flesh onto the bread slices.
  25. 25. Sprinkle the bruschetta with grated Parmesan cheese.
  26. 26. Serve the bruschetta immediately and enjoy.

Nutrition per serving