Roasted Spaghetti Squash

Over the years I’ve seen so many Pinterest pins for spaghetti squash and have wanted to try it for so long. They are so called as their cooked flesh shreds into spaghetti-like strands and so are often used as an alternative to pasta. I’ve never seen one for sale in the UK so decided I would buy some seeds and grow my own (or in this case ask my mum to grow them at her allotment as I didn’t have enough garden space this year!).

So, the day has come for me to finally cook and eat one! I decided to go for a low carb mac and cheese (where the squash would replace the macaroni). These instructions will tell you how to roast one to achieve perfect stands of spaghetti squash.

Step 1: Preheat your oven to 200c and put a small amount of water (50ml or so) in the base of a large lipped baking tray.

Step 2: Carefully cut the squash in half length ways and use a spoon to scrape out the seedy middle until you have a clean hollow.

Step 3: Place each half in the tray, flesh side up. Season with a little salt and pepper and then transfer to the oven.

Step 4: Cook for 50 minutes and then remove and allow to cool for 10 minutes before you use a spoon to shred the flesh from the skins.

Serve with the accompaniment of your choice, such as a cheese sauce. One spaghetti squash will serve 2-4 people.