Baked and Sautéed Spaghetti Squash on a Bed of Spinach

Preparation

1. Step 1

   Heat oven to 375 degrees. Pierce spaghetti squash in several places with a sharp knife. Cover a baking sheet with foil and place squash on top. Bake 1 to 1½ hours, until squash is soft and easy to cut into with a knife. Remove from oven and allow to cool until you can handle it, then cut in half lengthwise and allow to cool some more. Scoop out seeds and discard. Scoop out flesh and place in a bowl. Run a fork through to separate the spaghetti-like strands.

2. Step 2

   Heat 1 tablespoon olive oil over medium-high heat in a heavy 12-inch skillet. Add half the garlic and as soon as it begins to sizzle and smell fragrant add spinach. It should wilt quickly in the liquid left on leaves after washing. Add salt to taste and toss in pan (tongs are a good tool for this) until all spinach has wilted, 2 to 3 minutes. Place a strainer or colander in the sink and drain spinach. Allow to drain while you sauté spaghetti squash.

3. Step 3

   Wipe skillet and heat again over medium-high heat. Add remaining olive oil and breadcrumbs. When breadcrumbs are crisp, after about 1 minute, stir in remaining garlic, stir for a few seconds, until fragrant, and add spaghetti squash and salt to taste. Toss together over medium-high heat until the squash is infused with oil and breadcrumbs are beginning to color, 5 to 8 minutes. Add sumac if using and lots of freshly ground pepper. Taste and adjust seasoning. Remove from heat.

4. Step 4

   Arrange spinach on a platter. Top with squash. Sprinkle Parmesan and walnuts over squash and drizzle on walnut oil. Serve hot.