Vegetable Spaghetti Recipe
Not so much a recipe as a cooking method. This makes a great informal supper dish or starter. Serve at the table and amaze your guests!
Ingredients (serves 2 as a main course, 4 as a starter)
- 1 Vegetable Spaghetti Squash – about the size of a small rugby ball.
- A little butter or olive oil to moisten.
To Serve:
- Pasta sauce of your choice (such as tomato or pesto).
- Handful of grated cheddar or parmesan shavings (or both!).
Method
- Cut the squash lengthways into two, remove seeds and seed pulp, but leave flesh intact.
- Lightly butter or oil the cut surface before placing the two halves cut side up in a deep baking tray.
- Add approximately ½” (1 cm) of water to the tray and cover with foil before placing in a hot oven (400°F/200°C/Gas Mark 6 or bottom shelf of the top oven of an AGA).
- Cook for 1–1½ hours (checking the water periodically) until the squash is soft to the touch and ‘squeezable’.
- To serve, remove from baking tray and drain.
- Whilst holding the squash with one hand gently draw a fork lengthways down the flesh teasing out the vegetable spaghetti (practice makes perfect!)
- Pour on your favourite pasta sauce and garnish with a little cheese.
Squash Seed 'Spaghetti'
Winter Squash. Fantastic in every way! The plump rugby ball-shaped fruits mature to a pale yellow orange. Flesh resembles spaghetti when cooked.
Available Now
Supplied as a packet of 5 seeds.
