So… you guys. Did you see the news about the blimp? Yep. A blimp. There was a real-life blimp that ran away. I saw this news story and practically fell out of my chair laughing. I mean, really. A runaway blimp!
Those things are NOT small. They’re rather large, in fact. Huge! And it just got away, apparently with a mile long “umbilical cord” attached, which it dragged behind it. I mean, I’m sure there’s a perfectly sound explanation as to how that happened, like everybody was out to lunch and nobody was there to catch the mile long cord as it went on by. I’m sure there’s a good explanation…..
I’m still laughing.
Apparently they caught the little guy and gave him a good spanking for running away from home. Bad blimp.
Bad, bad blimp.
ANYWAY. Anybody want a chili oil garlic baguette?!?
If you can believe it, this is only the second time I’ve made spaghetti squash. The first time was a failure because I cut it along its length, as is the most popular method. However. I followed the sound, sound advice from my good friend & coworker Beth from Eat Within Your Means in her post How to Cook Spaghetti Squash.
I can tell you one thing – her method works. The last time I found it really difficult to get the strands to detach from the squash because I was using a fork in a bowl-shaped squash. Have you ever tried to eat soup with a fork? It no worky good.
But when you cut the squash into rings, it’s a lot easier to scrape them off with the side of your fork. Problem solved!
We served the spaghetti squash with some sautéed mushrooms and marinara on top. But most importantly, we included this chili oil & garlic baguette. AJ kept calling it garlic bread, which is okay but pretty inaccurate. This is much more fancy, but only like 5 minutes more difficult.
The chili oil is actually really easy to make. All you do is heat some olive oil with red pepper flakes for a few minutes. And then you’re done! It really is as easy as it sounds. It takes 5 minutes to make total, and it keeps for a good while, too (if you don’t eat it all immediately).
Then you just mix the chili oil with some roasted garlic (only takes 10 minutes on the stove!), then brush it onto a sliced baguette. Top with tomatoes & parmesan, broil for 5 minutes, and dinner is on the table. The spaghetti squash takes 40 minutes to cook. You’ll have time to make like 3 whole baguette recipes from start to finish by the time the squash is done.
After broiling you’ll get this crispy, golden baguette that you’ll want to shove in mouth as soon as it comes out of the oven. Melty parmesan + tomatoes + chile oil + garlic + CRUSTY BREAD? Um, yes.
This baguette on top of the spaghetti squash was a really cool meal because it felt totally decadent (carb overload much?) but actually wasn’t. The chile oil baguette is a big decadent, but the bowl of noodles is secretly just a squash! Pretty darn neat, if you ask me.
Ok, what are you waiting for? I know you’ve got a spaghetti squash hanging around somewhere. Get to it!
This Chili Oil & Garlic Baguette is a cross between complex bruschetta and classic garlic bread. Served on the side of some low-carb & delicious spaghetti squash with marinara sauce & mushrooms.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1/2 tsp red chili flakes
- 1/4 cup olive oil
- 4 cloves garlic (with skins on)
- 3 small tomatoes, sliced
- shredded parmesan cheese
- 1/2 baguette, sliced in half lengthwise
- 1 spaghetti squash
- 1 jar marinara sauce
- 8 oz mushrooms, sliced
- Cook the spaghetti squash according to Beth's instructions. It takes about 45 minutes. Alternatively, boil some regular spaghetti according to package instructions.
- Set a heavy dry skillet over medium-high heat. Toss in the garlic and cook, turning every few minutes, until blackened in spots all over and fairly soft, about 10 minutes. Remove and let cool.
- Place the red pepper flakes and the olive oil in a small saucepan. Set over medium heat and cook until it starts to become fragrant, just 2-3 minutes. If the flakes turn brown and it starts to smoke, you've gone too far - you'll need to start over. Remove from the heat and let cool.
- Combine the sliced mushrooms and marinara sauce in a medium pot and heat over medium-low until heated through.
- Turn on oven broiler.
- Peel & press the garlic cloves into a small bowl, then add 2 Tbsp of the chili oil. Mix together as well as you can with a fork, then use a pastry brush to evenly brush over the sliced baguette. Distribute the garlic as well as you can.
- Top the oiled baguette halves with slices of tomato, then with parmesan cheese (as much as you can put on there without it all falling off). Broil 5 minutes, or until the cheese is melted and golden brown in spots.
- Serve the spaghetti squash topped with the marinara sauce with the baguette on the side.