Episode 4. It Looks Like Pasta!
1 spaghetti squash – halved lengthwise, seeds removed
1 bunch mixed herbs (Sage, Thyme, Rosemary)
Preheat oven 400°F
Lay a sheet of foil on a roasting tray or cookie sheet and drizzle olive oil liberally on tray. Randomly place the herbs (not chopped) on the tray. Sprinkle S&P inside each squash and drizzle 1 tbsp olive oil in each half. Lay squash flesh side down on the tray on top of the herbs.
TIP: Using a sharp knife pierce the hard squash skin about 8 times randomly to let some of the steam escape while roasting.
Pop in the oven for 30 to 40 minutes. You’ll know they’re cooked by squeezing the skin and if it’s pliable you’re good. Or to be certain just pierce the skin very gently with a sharp knife and if it goes through, you’re in business.
Remove tray from oven and very carefully, using a tongs flip over the squash, flesh side up.
To scoop out the flesh hold the squash in your hand with a kitchen towel and with the other hand, use a fork scoop out the ‘spaghetti’ into a bowl.
NOTE: This can be done a head of time and once cooled can be refrigerated until needed. It’ll last in the fridge for up to 4 days but you’ll probably eat it before that once you see how good it tastes!
Toss some of the squash with my homemade Pesto
simply saute some cherry tomatoes with fresh basil and add in the cooked squash
toss some squash with your favourite pasta sauce. Healthy, versatile and delicious! Cheers!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.