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1
Heat oven to 375 degrees.
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2
Pierce spaghetti squash in several places with a sharp knife.
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3
Cover a baking sheet with foil and place squash on top.
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4
Bake 1 to 1 1/2 hours, until squash is soft and easy to cut into with a knife.
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5
Remove from oven and allow to cool until you can handle it, then cut in half lengthwise and allow to cool some more.
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6
Scoop out seeds and discard.
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7
Scoop out flesh and place in a bowl.
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8
Run a fork through to separate the spaghetti-like strands.
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9
Heat 1 tablespoon olive oil over medium-high heat in a heavy 12-inch skillet.
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10
Add half the garlic and as soon as it begins to sizzle and smell fragrant add spinach.
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11
It should wilt quickly in the liquid left on leaves after washing.
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12
Add salt to taste and toss in pan (tongs are a good tool for this) until all spinach has wilted, 2 to 3 minutes.
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13
Place a strainer or colander in the sink and drain spinach.
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14
Allow to drain while you saute spaghetti squash.
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15
Wipe skillet and heat again over medium-high heat.
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16
Add remaining olive oil and breadcrumbs.
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17
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.
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18
Toss together over medium-high heat until the squash is infused with oil and breadcrumbs are beginning to color, 5 to 8 minutes.
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19
Add sumac if using and lots of freshly ground pepper.
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20
Taste and adjust seasoning.
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21
Remove from heat.
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22
Arrange spinach on a platter.
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23
Top with squash.
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24
Sprinkle Parmesan and walnuts over squash and drizzle on walnut oil.
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25
Serve hot.
