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  • Writer's pictureHolly Nelstrop

Tomato & Mozzarella Baked Spaghetti Squash

This is the first time I've cooked with a spaghetti squash and it certainly won't be the last! Believe it or not, it really is like spaghetti. After cutting it in half, scooping out the seeds and roasting for 40 minutes, the flesh comes away in long delicious strands. I felt like I had eaten a big bowl of yummy pasta when I had actually just eaten lots of veg!


This is a really simple recipe to introduce you to cooking with a spaghetti squash. Once you've mastered this you'll be able to fill it with any of your favourite pasta sauces and have endless possibilities. I was kindly given this squash from the amazing Williamson Farm Shop, based just outside of Gainsborough. Farmer Sally says they've got plenty growing in their fields so make sure you go along and get yourself one. You can also pick up most of the other ingredients from their fam shop and go pumpkin picking whilst you're there! I've added carrots and mushrooms to my sauce but you can use any veg you like!



Tomato & Mozzarella Baked Spaghetti Squash

Serves 4


Ingredients

x1 large spaghetti squash

Olive oil

x1 onion, diced

x2 cloves garlic, crushed

x2 carrots, diced

100g mushrooms, diced

1 tbsp dried mixed herbs

1 tsp chilli flakes (optional)

x2 tins chopped tomatoes

x1 ball mozzarella

Handful parsley (optional)

Salt and black pepper



Method

Preheat the oven to 190C fan. Cut the squash in half length ways and use a spoon to remove and discard the seeds. Place the squash into a roasting tin, flesh side up, and drizzle over a little olive oil and season with salt and pepper. Place in the oven for 40 minutes, the flesh should be soft and stringy when pulled with a fork.


Meanwhile, make the sauce by placing a large pan over a medium heat. Add a little olive oil and the onion and cook for a few minutes until softened. Add the garlic, carrots and mushrooms and cook for a further 4-5 minutes until soft. Stir in the herbs, chilli if using, chopped tomatoes and season with salt and pepper. Leave to simmer over a low heat for 25 minutes, stirring occasionally.


Once the squash is baked, use a fork to pull apart the flesh to create spaghetti like strands. Don't go too close to the skin so the squash still holds its shape. Pour the tomato sauce over the top of the 'spaghetti' in the shells and gently mix. Tear or chop the mozzarella into small pieces and place on the top. Return to the oven and bake for 12-15 minutes until the cheese has melted and started to go golden. Serve in chunky slices with fresh parsley chopped over the top.

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