WHAT TO DO WITH A SPAGHETTI SQUASH
HOW TO PREPARE AND COOK A SPAGHETTI SQUASH
The start of Autumn in the UK is signalled by an amazing variety of squashes, with a myriad of sizes and colours available. The Spaghetti squash is beautifully golden in colour and has flesh that pulls into spaghetti-like strands when cooked - perfect for adding to risottos, soups or pasta dishes. Although mild in taste, it’s the perfect vessel for strong flavours.
METHOD
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Roasting the Spaghetti squash gets the most flavour into it as it starts to caramelise.
Top and tail the squash, using a peeler or sharp knife to peel away the outer skin. -
Cut in half lengthways and remove the seeds using a spoon.
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Either keep whole or roughly cut the squash into small cubes.
- Place on a roasting tray with a little olive oil and salt. Roast at 170ºC until golden and soft.
- If you roasted the squash whole, gently use a fork to pull the spaghetti-like flesh from the centre.
- If you’ve roasted in cubes, either keep the cubes whole or you can gently use a fork to pull them apart into the spaghetti-like flesh.
- Why not try out resident chef Leigh Myers Roast Spaghetti Squash Risotto with Godminster Vintage Cheddar for the perfect seasonal indulgence.