We get an organic Vegetable box delivered once a fortnight & this weeks offering contained a spaghetti squash. I have been wanting to try this for ages after reading that it makes for a great substitute for pasta. Anyway I thought I would share the recipe as I know quite a few people who also get Veg boxes and may be at a loss on what to do with their spaghetti squash! It was really tasty and much lighter than a bowl of pasta (which was great as it left us plenty of space for apple pie! for desert!).
Preparation time: 5 minutes
Cooking time: 30 minutes
1 medium spaghetti Squash
3 large Portobello mushrooms, sliced.
1/2 punnet of cherry tomatoes, halved
3 cloves of garlic, crushed.
handful of basil leaves, chopped finely
1 large knob of butter
drizzle of olive oil
2 handfuls of spinach leaves.
Grated hard cheese such as parmesan.
Grated Black pepper.
1. Slice the squash in half & scoop out the seeds. Place on a baking tray flesh side down & bake in the oven for 30 minutes at 190°/Gas Mark 5.
2. While the squash is baking, drizzle the olive oil into a frying pan, when the pan is hot add the sliced mushrooms and crushed garlic cloves. Fry until the mushrooms have softened.
3. Add the halved cherry tomatoes and fry. When they have softened turn the heat down. Now add the basil, butter & Spinach. Cover the frying pan and cook for 2 minutes & then turn off the heat.
4. When the squash is cooked remove from the oven & scrape out the flesh with a fork & add it to the ingredients in the frying pan. Try to separate the strands with the fork so that the squash looks like actual spaghetti.
5. Now cover it all with a generous amount of grated cheese & mix together. Sprinkle with black pepper & serve.