Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl;
sprinkle over squash mixture.
Sprinkle spice mixture, salt and black
pepper over squash; stir to evenly distribute seasonings.
It is the perfect way to utilize
left over squash, or to sneak some extra veggie into your diet!
A trick I learned is to poke some holes
all over the squash with a fork and then microwave it for a couple minutes.
Remove from oven; spoon some of the pan
juices over the squash, sprinkle with a little bit of fresh herbs and a pinch of salt.
Pour 3/4 cup of chicken broth
evenly over squash and cover dish tightly with a lid or foil.
Sprinkle a generous amount of
salt over the squash and mix together, let sit in the bowl for about 15 minutes.
Place halves cut - side - down on prepared baking sheet and press second sheet of foil
down over squash.
If you have any
left over squash it can be used to make this incredible brunch item.
Remove from oven; spoon some of the pan
juices over the squash, sprinkle with a little bit of fresh herbs as well as a pinch of salt.
Once the squash is cool enough to handle,
flip over the squash, cut side up, and drag the fork against the squash's flesh.
Brush about 1/3 of the honey mixture
over the squash halves, trying as best you can to force the mixture down the slits.
Check out this Sauteed
crab over squash puree recipe, or this Asparagus flan with crab meat, bacon and tarragon.
Try something a litte fancier but super easy and quick to make with this sauteed garlic crab
over squash puree.
I used coconut oil in place of the Olive oil
drizzled over the squash and I sprinkled the tops with vegan dairy free Parmesan cheese.
Don't worry if some of the topping falls off onto the baking sheet, as it can simply be
spooned over the squash when serving.
Then drizzle olive oil
over the squash with a sprinkling of chilli flakes, rubbing them evenly over all the squash.
Divide squash between two sheet trays and bake in the oven for about 10 - 15 minutes, rotating trays and
turning over squash half way through the cooking process until soft, caramelized and golden brown.
Spoon 2 tablespoons of
salsa over squash and cabbage, and then sprinkle taco with radish slices, chopped tomatoes, scallions and cilantro.
Pour 3/4 of sauce
over squash strands, add olives, capers and halved cherry tomatoes, then mix everything well together.
Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then
arrange over squash.