Baked Spaghetti Squash

Adapted from a recipe from Great British Chefs

Ingredients

• 1 spaghetti/orangetti squash
• Olive oil
• Salt

Method

1. Preheat the oven to 200°C/gas mark 6
2. Slice the squash in half lengthways and scrape out the seeds with a spoon
3. Drizzle the cut sides of the squashes with olive oil and sprinkle with a little salt
4. Place cut-side down on a baking tray and roast for 25–30 minutes
5. Remove from the oven and turn the squash halves over – taking care of the steam that will have gathered in the seed cavity
6. Use a fork to scrape out the flesh. It can be quite watery, so place the flesh into a sieve to let it drain a bit. Keep the skins if you’re using for presentation

The unusual texture of spaghetti squash makes it a very versatile ingredient. As the name suggests, you can use it as a pasta replacement and serve with a pesto or tomato sauce. The same goes for noodle dishes; try it tossed into a stir-fry with lots of chilli and ginger (just make sure the squash has been drained of as much liquid as possible first).