How to prepare
Cut in half lengthways with a sharp knife and scoop out the seeds. Drizzle with some olive oil, salt and pepper.
Turn the two half so that they are face down and then pierce some holes in the skin with a fork then place in a pre-heated 200C oven for about 40mins. This can be slightly more or less depending on how ‘al dente’ you would like your ‘spaghetti’ and the size of the squash.
Once it is cool enough to touch, use a fork to scrape the strands out of the squash and serve.
Squashes can stay for up to 2 months in a cool (15C) dry place. If this is unavailable store in the fridge or also suitable for freezing.
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