Squash ‘Skins’

Spaghetti Squash stuffed with tomato

As August takes hold the first of the squash arrive, courgettes take up the charge closely followed by their relatives, spaghetti squash being a personal favourite.
 
Quick to cook with a playful texture, spaghetti squash is perfect for roasting and giving a lighter approach to ‘potato skins’.
 
Serves 2 as a main or 4 as a side
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients:
1 spaghetti squash
A generous thumb of butter
Sea salt flakes and fresh ground black pepper
A pinch of dried chilli flakes
12 cherry tomatoes
1 fresh onion
Fresh basil
Shaved nutmeg
120g strong hard cheese

Preheat the oven to 180°C

1. Begin by cutting the squash in half along its length, scoop out the seeds and place the halves cut side up in a roasting dish. Add the butter to each half and season with salt, pepper and chilli flakes, then bake for 25 minutes.
2. While the squash is roasting, cut the tomatoes into quarters, slice the onion and tear the basil. Mix with half the grated cheese and put to one side.
3. Once the squash is tender, take it out of the oven and let is cool enough to handle. Scoop out the flesh into a bowl and add the other ingredients, but only half the cheese. Mix well and return to the squash skins, top with cheese and return to the oven for 20 minutes.
4. Once the cheese has melted and the squash has singed around the edges, serve.

 
Serve with chard rice and a leaf salad
  
Chef Notes:

1. Experiment with different ingredients to fill the squash such as courgettes, fresh chilli and other herbs.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer