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.