Serves 8 – 10
| Filling | Spaghetti squash |
| 70 gm butter
1 tbsp extra-virgin olive oil 80 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 4 garlic cloves, finely chopped 1 cup, loosely packed, flat-leaf parsley, finely chopped, plus extra for garnish 4 spring onions, finely sliced Zested rind of 1 lemon
|
2 spaghetti squash
2 tbsp olive oil 20grams butter Sea salt and cracked pepper
Garnish 200g feta, roughly crumbled Finely grated parmigiano regianno |
To cook spaghetti squash: cut in half length-ways, remove the seeds. Brush the cut side with olive oil and season with sea salt and freshly cracked pepper. Place the squash face-down on a baking paper lined oven proof tray and cook at 180°C for 20 – 30 minutes until tender. Test with a skewer to make sure it is cooked and tender. Scrape out the spaghetti strands, set aside.
For the filling, heat butter and olive oil in a medium sized frying pan and place over medium heat until foaming; add almonds and garlic and stir occasionally until golden, about 1-2 minutes. Stir through parsley, spring onions and lemon zest. Taste and season. Set aside. Just before serving reheat.
When ready to assemble, heat the 2 tbsp olive oil and 20g butter a hot pan or wok until sizzling, add the warm spaghetti squash strands. Toss a few minutes to combine and reheat.
To serve: crumble the feta and grated parmigiano regianno over the top and some extra fresh parsley; serve immediately.
