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.
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.
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.