Spaghetti Squash With Garlic, Parsley & Breadcrumbs

• 2 spaghetti squash, about 3 pounds
• 2 tablespoons extra virgin olive oil
• 3 to 4 large garlic cloves, green shoots removed, minced
• 2 tablespoons breadcrumbs
• 2 tablespoons finely chopped flat-leaf parsley
•  Salt
•  Freshly ground pepper to taste
•  Freshly grated Parmesan

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1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Lightly oil a sheet pan place squash on top. Bake for 30 min- 45 min until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from  the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish
2. Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.