Dinner & Lunch Soups & Salads

Roasted spaghetti squash

When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat

Ingredients:

  • 1 spaghetti squash
  • 1 tbsp rapeseed or olive oil

Directions:

  • Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Brush a little oil over the cut surface and season with salt and pepper. Put the squash cut-side down on a baking tray lined with baking parchment and roast for 30 mins.
  • Carefully turn the squash halves over and bake for another 15 mins, until tender and starting to caramelise. Leave to cool for 5 mins, then use a fork to pull into long, spaghetti-like strands. Use in place of pasta, in salads, or alongside roasted fish or meat.

Nutrition per serving:

  • kcal95
  • fat3g
  • saturates0.4g
  • carbs11g
  • sugars0g
  • fibre8g
  • protein2g
  • salt0.11g