Spaghetti Squash | Melissa Hemsley
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Spaghetti Squash

Vegetarian Mains

Spaghetti Squash

45

Mins

4

Serves

Not spiralized squash! Spaghetti squash! It’s an actual special kind of squash and works perfectly as a side drizzled with garlic sage butter and roast chicken or have with your favourite pasta sauce and meatballs like I’ve done here. The recipe for these meatballs is in my new book Eat Happy which is out in January, so get pre-ordering now!

Method

  1. Preheat oven to 200C and place the whole squash on a tray (I prefer to roast it whole as it’s tricky to slice) and roast for 30 minutes  – meanwhile get your sauce ready, or anything else you’re having with it.
  2. Remove the squash, place on a chopping board, slice in half and give them another 10-15 minutes until the flesh is tender and you can pierce it easily with a knife.
  3. Remove the squash from the oven, scoop out the seeds with a spoon. Take a fork and run it through the flesh to create strands, voila!
  4. Season with sea salt and pepper and serve with whatever you fancy!

Ingredients

Serves 4 as a side

  •  2 medium spaghetti squash or 1 large (about 1.2kg)
  • sea salt and pepper

My Cookbook

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