Serves 4
| Filling | Spaghetti squash |
| 50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 3 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 |
1 spaghetti squash 2tbsp olive oil 20grams butter Sea salt and cracked pepper Garnish 50g feta, roughly crumbled Finely grated parmesan |
To cook spaghetti squash: cut in half lengthways, 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 ovenproof 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 both the filling and the spaghetti squash shell.
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.
When ready to assemble, heat the 2 tbsp olive oil and 20g butter a hot pan or wok until sizzling, add the filling and gently toss with the spaghetti squash strands a minute or 2 to combine and reheat.
To serve: crumble the feta and grated parmesan over the top and some extra fresh parsley; serve immediately.
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- Ingredients
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- Seeds removed – ready to bake
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- Cooked and garnished
