Squash Filling With Rye Crumb Topping

Ingredients

• 1 teaspoon roasted garlic oil, optional
• 1 butternut squash, halved lengthwise
• ½ spaghetti squash
• 3 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 tablespoon thinly sliced fresh sage leaves
• 2 slices stale rye bread, broken into pieces
• ½ cup walnuts
• 1 tablespoon chopped fresh rosemary
• 1 large clove garlic, peeled and finely chopped
• ½ cup chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    216 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 1186 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Prepare the dough as above, using the garlic oil in place of the olive oil, if desired. Preheat the oven to 350 degrees. Place both squash, cut side down, on a baking sheet and bake until soft, about 45 minutes. When cool enough to handle, scrape the insides of the butternut squash into a bowl and stir in 1 teaspoon of salt and pepper to taste. Set aside.
2. Scrape spaghetti squash into a sieve and drain. Place in a bowl and stir in 1 teaspoon of salt, pepper and sage. Set aside. Pulse bread, walnuts, rosemary, garlic and 1 teaspoon of salt in food processor until finely chopped. Stir in parsley.
3. To assemble pie, spread butternut squash over dough as above. Top with 3/4 cup of the crumb mixture. Top with spaghetti squash and then the remaining crumbs. Bake as above.

1 hour