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Roasted spaghetti squash

Name: Roasted spaghetti squash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 spaghetti squash; 1 tbsp rapeseed or olive oil

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

55 min total 10 min prep 45 min cook 6 95 cal

Ingredients

6 serv.

1 spaghetti squash
1 tbsp rapeseed or olive oil

Instructions

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1 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.
2 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.